Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing
Reusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical shearing, and then the effects of different u...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725002858 |
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