Foods (Basel, Switzerland)
Structure-Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch-Quinoa Protein Complex Under pH Regulation.
Xuran Cai, Guilan Zhu, Xianfeng Du
Published: 202610.3390/foods15020211
Abstract
This study investigated the effects of pH (3, 5, 7, 9, 11) on the structure-activity relationship and stability mechanism of Pickering emulsions stabilized by the gorgon euryale starch-quinoa protein complex. Analyses were performed using reverse com…
Preview only. Read the full abstract at the source