Food chemistrybeta CaroteneEmulsionsMuscle ProteinsMyofibrilsSuccinic Anhydrides
High internal phase Pickering emulsion stabilized by succinylation of myofibrillar protein for β-carotene delivery.
Feifan Li, Li Huang, Chunrui Yuan, Mingzhu Dai, Xiaoxi Yang, Yumiao Lang
Published: 202610.1016/j.foodchem.2025.147188
Abstract
The emulsifying properties and stability of high internal phase Pickering emulsion (HIPPEs) stabilized by octenyl succinic anhydride (1 %-26 % by weight of MP) modified myofibrillar protein (OSA-modified MP) were investigated. Using 3 % OSA modified…
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