Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility

Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility

High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade solid particles exhibit excellent biocompatibility, structural stability, and potential for delivery of functional factors, making them suitable for developing personalized, nutritionally rich high-value products. In this stud...

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Bibliographic Details
Main Author: LI Yajuan, ZHANG Leiyi, ZHANG Ting, LIU Jingbo, DU Zhiyang
Format: Article
Language:English
Published: China Food Publishing Company 2024-11-01
Series:Shipin Kexue
Subjects:
high internal phase pickering emulsion; egg white peptide; curcumin; bioavailability; chitosan
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-003.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-003.pdf

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