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High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted muPalabras claves:Astaxanthin, Bioaccessibility, High internal phase Pickering emulsions, procyanidins, Spanish mackerel proteins, SurimiAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Tie S., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusHigh internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
ArticleAbstract: Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles haPalabras claves:3D Printing, Astaxanthin, Bioaccessibility, High internal phase Pickering emulsion, Sea bass protein microgel particlesAutores:Abd El-Aty A.M., Chen Y., Mingqian Tan, Su W., Wang H., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusSea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
ArticleAbstract: The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent complPalabras claves:3D Printing, Algal oil, Astaxanthin, High internal phase Pickering emulsions, Sea bass protein-(-)-epigallocatechin-3-gallate complex, stabilityAutores:Chen Y., Mingqian Tan, Su W., Wang H., Xing S., Zhang L., Zhou C.Fuentes:scopus