Characterization and salt reduction evaluation of Haematococcus pluvialis protein microgel–Gum arabic complex-stabilized high internal phase Pickering emulsion for sodium chloride delivery

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Ming He, Yuxin Gao, Xiumin Zhang, Junyong Xuan, Mingqian Tan

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Ming He, Yuxin Gao, Xiumin Zhang, Junyong Xuan, Mingqian Tan Read More

Related posts:

Default ThumbnailWhole Gracilaria biomass as a green emulsifier for pickering emulsions: Applications in astaxanthin delivery and fat replacement Default ThumbnailHollow salt-nanoemulsion composites: A novel carrier for Zanthoxylum flavor construction with simultaneous sodium reduction and flavor retention Default ThumbnailFormation of soy protein isolate oleogels via capillary attraction for efficient sesamin delivery