Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin - Concepedia

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Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

168

Citations

37

References

2021

Year

Meigui Huang, Yu Wang, Mehraj Ahmad, Ruifeng Ying, Yaosong Wang, Chen Tan

Food ChemistryEnhanced StabilityFood ColloidPecan Protein/xanthan GumMicroemulsionFood EngineeringFood ProcessingBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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