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A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
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A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

Published on: February 27, 2019

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Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

Yangyang Li1, Hua Jin2, Xiaotong Sun3

  • 1College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China. ccwasdrdxnlyy@126.com.

Nanomaterials (Basel, Switzerland)
|December 27, 2018
PubMed

Keywords:
nanoemulsionsphysicochemical propertiesproteinsstorage stabilityultrasound

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