Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
Yingshan Xie,
Hongyan Li,
Zeyuan Deng
et al.
Abstract:BACKGROUNDFood‐grade Pickering particles, particularly plant proteins, have attracted significant interest due to their bio‐based nature, environmental friendliness, and edibility. Mulberry‐leaf protein (MLP) is a high‐quality protein with rich nutritional value and important functional properties. It has special amphoteric and emulsifying characteristics, making it valuable for use in Pickering emulsions. This study aimed to investigate the feasibility of using MLP nanoparticles as solid particles to stabiliz… Show more
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