Publication | Open Access

Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems

Food ChemistryNanomedicineFood ColloidFood NanotechnologyOil–water InterfacesHealth SciencesEngineeringFood SystemsEmulsionBiomolecular EngineeringBioavailabilityCereal Protein-based Nanoparticles