Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions
Author:
Affiliation:
1. Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2019.1703736
Reference41 articles.
1. An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
2. Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
3. Food-grade Pickering emulsions stabilised with solid lipid particles
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