Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions

Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions

Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabr...

Full description

Saved in:
Bibliographic Details
Main Authors: Galia Hendel, Noy Hen, Shulamit Levenberg, Havazelet Bianco-Peled
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Polysaccharides
Subjects:
pea protein
carrageenan
nanoparticles
Pickering emulsions
3D printing
Online Access:https://www.mdpi.com/2673-4176/6/1/14
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2673-4176/6/1/14

Similar Items