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 stabiliz...

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Veröffentlicht in:	Food hydrocolloids 2013-12, Vol.33 (2), p.264-272
Hauptverfasser:	Shimoni, G, Shani Levi, C, Levi Tal, S, Lesmes, U
Format:	Artikel
Sprache:	eng
Schlagworte:	Droplets Emulsions Homogenizing Nanocomposites Nanomaterials Nanostructure Stability
Online-Zugang:	Volltext
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