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Oat protein isolate-shellac nanoparticle stabilized Pickering emulsions with elastic interfacial layer: From

Chen Yang1, Zitan Liu2, Zikuan Guan2

  • 1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China; Youzifu (Tianjin) Food Technology Co., LTD, China; Weihai Biohigh Biotechnology Co., LTD, China.

International Journal of Biological Macromolecules
|January 22, 2026
PubMed
Abstract

Keywords:
Delivery systemOat protein isolatePickering emulsionShellacStabilization mechanism

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