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Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

Jingyun Zhao Xiaohan Guo Ze Chen Yalei Dai Hongshan Liang Qianchun Deng Shugang Li Bin Zhou

食品科学与人类健康（英文）2022，Vol.11Issue(5)：1306-1314,9.

Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

Jingyun Zhao ¹Xiaohan Guo ²Ze Chen ²Yalei Dai ¹Hongshan Liang ²Qianchun Deng ³Shugang Li ¹Bin Zhou¹

作者信息

1. Key Laboratory of Fermentation Engineering,Ministry of Education,National"111" Center for Cellular Regulation and Molecular Pharmaceutics,Hubei Key Laboratory of Industrial Microbiology,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China
2. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
3. Key Laboratory of Oilseeds processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China
折叠

摘要

关键词

Salted duck egg white/Desalination/Protein nanogels/Pickering emulsion/Stability

Key words

Salted duck egg white/Desalination/Protein nanogels/Pickering emulsion/Stability

引用本文复制引用

Jingyun Zhao,Xiaohan Guo,Ze Chen,Yalei Dai,Hongshan Liang,Qianchun Deng,Shugang Li,Bin Zhou..Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion[J].食品科学与人类健康（英文）,2022,11(5):1306-1314,9.

基金项目

This work was financially supported by the National Natural Science Foundation of China(Grant No.32172354),the Opening Project of Key Laboratory of Oilseeds processing,Ministry of Agriculture and Rural Affairs(202003)and the Doctoral Research Startup Fund of Hubei University of Technology(BSQD2017027). （Grant No.32172354）

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