Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 17, 2018, Pages 4449-4457

  Qin, Xin Sheng ^a   Luo, Zhi Gang ^a   Peng, Xi Chun ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

Author keywords

food grade; interfacial property; Pickering emulsions; quinoa protein nanoparticles; ultrasonic treatment

Indexed keywords

COVALENT BONDS; DROPS; HYDROPHOBICITY; NANOPARTICLES; PROTEINS; SULFUR COMPOUNDS; ULTRASONICS;

FOOD GRADE; INTERFACIAL PROPERTY; PICKERING EMULSIONS; QUINOA PROTEINS; ULTRASONIC TREATMENTS;

EMULSIFICATION;

DISULFIDE; NANOPARTICLE; PLANT PROTEIN;

ADSORPTION; CHEMICAL PHENOMENA; CHEMISTRY; CHENOPODIUM QUINOA; EMULSION; ISOLATION AND PURIFICATION; PARTICLE SIZE; PH; ULTRASOUND; ULTRASTRUCTURE;

ADSORPTION; CHENOPODIUM QUINOA; DISULFIDES; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOPARTICLES; PARTICLE SIZE; PLANT PROTEINS; SONICATION;

EID: 85046471969     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b00225     Document Type: Article

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