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Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent

Xiaojie Cui1,2, Mengyao Ma1,2, Yanli Xie1,2

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.

Food Chemistry: X
|October 7, 2022
PubMed

Keywords:
Black soybean protein isolateCyanidin-3-O-glucosideHigh internal phase Pickering emulsionLipid oxidationStability

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