Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze–Thaw Stability

The development of multilayered interfacial engineering on the emulsion freeze–thaw properties has recently attracted widespread attention, because of the essential freeze–thaw storage process in some emulsion-matrix food products. In this research, we studied the role of salt concentration on the f...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2018-08, Vol.66 (31), p.8363-8370
Hauptverfasser:	Qin, Xin-Sheng, Luo, Zhi-Gang, Peng, Xi-Chun, Lu, Xuan-Xuan, Zou, Yu-Xiao
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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