Emulsions stabilization by lactoferrin nano-particles under inANBvitro digestion conditions

In recent years there has been a spur of interest in the utilization of nano and micro-particles to fabricate novel food-grade Pickering emulsions. Aligned with increased interest and efforts to promote health through food, this study aimed to extend the understanding of Pickering emulsions stabilized by lactoferrin (LF) nano-particles in respect to their stability and responsiveness to physiological conditions of the human mouth and stomach. Analytical centrifugation revealed that LF nano-particles did not alter mean droplet size of coarse emulsions but significantly (pANB