Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

Publication date: Available online 2 July 2020Source: Food HydrocolloidsAuthor(s): Hongjie Dai, Yuan Li, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Tingwei Liu, Xin Feng, Mi Tang, Weijie Hu, Yuhao Zhang

Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research