Characterization of whey protein isolate-ascorbic acid stabilized oil in water pickering emulsions
This study explores the physicochemical characteristics of conjugated whey protein isolate (WPI) with ascorbic acid (AA) particles and their ability to form stable Pickering emulsions (PEs). Conjugation was studied with WPI: AA in the ratio of 10:1 mg/mL under different treatments, including heat tr...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000213 |
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