High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of

Yu Cheng1, Xiaolin Sun1, Zhong Zhang1

  • 1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.

Abstract