Stability of high-density lipoprotein-calcium ion complex stabilized high internal phase Pickering emulsions based on ion cross-linking.

• Tác giả: Zhenshun Li, Ge Shi, Yali Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 155.672 Adaptability and adjustment
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 734658

Tóm tắt

The present work aimed to explore the feasibility of using egg yolk high-density lipoprotein (HDL) as emulsifier to prepare high internal phase Pickering emulsions (HIPEs), and to understand the mechanism of Ca