Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of WalPI
2.3. Preparation of Nano-WalPI-WPI
2.4. Characteristics of Nano-WalPI-WPI
2.4.1. SDS-PAGE
2.4.2. Solubility
2.4.3. Particle Size, PDI, and Zeta Potential
2.4.4. Measurement of H0
2.4.5. Thermal Stability
2.4.6. Infrared Spectroscopy Analysis
2.4.7. Endogenous Fluorescence Spectroscopy
2.4.8. Exogenous Fluorescence Spectroscopy
2.4.9. Emulsifying Properties
2.5. Preparation and Characteristics of HIPEs
2.5.1. Preparation of HIPEs
2.5.2. Droplet Size
2.5.3. Microscopic Morphology
2.5.4. Macroscopic Observation
2.5.5. Rheological Properties
2.6. Statistical Analysis
3. Results and Discussion
3.1. Characteristics of Nano-WalPI-WPI
3.1.1. SDS-PAGE
3.1.2. Solubility
3.1.3. Particle Size and PDI
3.1.4. Surface Properties
3.1.5. Analysis of Thermal Stability
3.1.6. Analysis of FTIR
3.1.7. Analysis of Endogenous Fluorescence Spectroscopy
3.1.8. Analysis of Exogenous Fluorescence Spectroscopy
3.1.9. Analysis of Emulsifying Properties
3.2. Properties of HIPEs
3.2.1. Droplet Size
3.2.2. Microstructure
3.2.3. Macroscopic Observation
3.2.4. Rheological Behavior
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Shi, A.; Feng, X.; Wang, Q.; Adhikari, B. Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective. Food Hydrocoll. 2020, 109, 106117. [Google Scholar] [CrossRef]
- Xia, T.; Xue, C.; Wei, Z. Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends Food Sci. Technol. 2021, 107, 1–15. [Google Scholar] [CrossRef]
- Wu, J.; Ma, G.H. Recent Studies of Pickering Emulsions: Particles Make the Difference. Small 2016, 12, 4633–4648. [Google Scholar] [CrossRef] [PubMed]
- Ribeiro, E.F.; Morell, P.; Nicoletti, V.R.; Quiles, A.; Hernando, I. Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocoll. 2021, 119, 106839. [Google Scholar] [CrossRef]
- Zhao, Q.; Zaaboul, F.; Liu, Y.; Li, J. Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. Compr. Rev. Food Sci. Food Saf. 2020, 19, 1934–1968. [Google Scholar] [CrossRef] [PubMed]
- Wang, T.; Li, F.; Zhang, H.; Feng, W.; Wang, R. Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze–thaw tolerance. Food Chem. 2022, 373, 131458. [Google Scholar] [CrossRef] [PubMed]
- Yu, X.; Han, L.; Liu, J.; Jiang, W.; Pan, J.; Yu, C.; Dong, X. Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel. Food Hydrocoll. 2024, 147, 109393. [Google Scholar] [CrossRef]
- Liu, X.; Xie, F.; Zhou, J.; He, J.; Din, Z.-U.; Cheng, S.; Cai, J. High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing. Food Hydrocoll. 2023, 142, 108762. [Google Scholar] [CrossRef]
- Dai, L.; Li, R.; Wei, Y.; Sun, C.; Mao, L.; Gao, Y. Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin. Food Hydrocoll. 2018, 77, 617–628. [Google Scholar] [CrossRef]
- Yang, S.; Zhang, G.; Chu, H.; Du, P.; Li, A.; Liu, L.; Li, C. Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan. Food Res. Int. 2023, 165, 112510. [Google Scholar] [CrossRef]
- Zhao, M.; Xiong, W.; Chen, B.; Zhu, J.; Wang, L. Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocoll. 2020, 103, 105626. [Google Scholar] [CrossRef]
- Jafari, S.M.; Sedaghat Doost, A.; Nikbakht Nasrabadi, M.; Boostani, S.; Van der Meeren, P. Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions. Trends Food Sci. Technol. 2020, 98, 117–128. [Google Scholar] [CrossRef]
- Chen, L.; Ao, F.; Ge, X.; Shen, W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020, 25, 3202. [Google Scholar] [CrossRef]
- Liu, X.-Y.; He, T.-S.; Wang, C.-C.; Xu, B.-C.; Feng, R.; Zhang, B.; Tao, H. Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions. Food Chem. 2024, 437, 137766. [Google Scholar] [CrossRef] [PubMed]
- Zhu, Q.; Chen, H.; Chen, W.; Zhang, M.; Zhong, Q.; Chen, Z.; Pei, J.; Chen, W. Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes. Food Chem. 2024, 430, 137033. [Google Scholar] [CrossRef] [PubMed]
- Wouters, A.G.B.; Schaefer, S.; Joye, I.J.; Delcour, J.A. Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions. Colloids Surf. A Physicochem. Eng. Asp. 2019, 567, 249–259. [Google Scholar] [CrossRef]
- Doost, A.S.; Nasrabadi, M.N.; Kassozi, V.; Dewettinck, K.; Stevens, C.V.; Meeren, P.V.d. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum—Whey protein isolate nano-complexes. Food Hydrocoll. 2019, 88, 218–227. [Google Scholar] [CrossRef]
- Guo, J.; Zhou, Q.; Liu, Y.; Yang, X.; Wang, J.; Yin, S.; Qi, J. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties. Food Hydrocoll. 2016, 58, 324–334. [Google Scholar] [CrossRef]
- Li, F.; Wang, T.; Feng, W.; Wang, R.; Chen, Z.; Yi, D. Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models. Food Biophys. 2021, 16, 427–439. [Google Scholar] [CrossRef]
- Wang, R.; Wang, T.; Feng, W.; Wang, Q.; Wang, T. Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional properties. Food Chem. 2021, 354, 129520. [Google Scholar] [CrossRef]
- He, J.; Chen, Z.; Gu, Y.; Li, Y.N.; Wang, R.; Gao, Y.; Feng, W.; Wang, T. Hydrophilic co-assemblies of two hydrophobic biomolecules improving the bioavailability of silybin. Food Funct. 2020, 11, 10828–10838. [Google Scholar] [CrossRef]
- Golly, M.K.; Ma, H.; Yuqing, D.; Dandan, L.; Quaisie, J.; Tuli, J.A.; Mintah, B.K.; Dzah, C.S.; Agordoh, P.D. Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal. J. Food Biochem. 2020, 44, e13210. [Google Scholar] [CrossRef]
- Liu, C.; Zhang, Z.; Shang, Y.; Li, S.; Xia, J.; Tian, Y.; Jia, Y.; Ma, A. Progress in the preparation, identification and biological activity of walnut peptides. J. Future Foods 2024, 4, 205–220. [Google Scholar] [CrossRef]
- Zhao, Y.; He, W.; Zhao, S.; Jiao, T.; Hu, H.; Li, J.; Zhang, L.; Zang, J. Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications. Foods 2023, 12, 3603. [Google Scholar] [CrossRef]
- Lei, Y.; Ma, L.; Ouyang, H.; Peng, W.; Xu, F.; Wang, P.; Jin, L.; Li, S. Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl. J. Future Foods 2023, 3, 364–373. [Google Scholar] [CrossRef]
- Tian, R.; Han, X.; Tian, B.; Li, G.; Sun, L.; Tian, S.; Qin, L.; Wang, S. Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate. Lwt 2023, 184, 114968. [Google Scholar] [CrossRef]
- Wei, Y.; Zhan, X.; Dai, L.; Zhang, L.; Mao, L.; Yuan, F.; Liu, J.; Gao, Y. Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method. Lwt 2021, 139, 110605. [Google Scholar] [CrossRef]
- Kristensen, H.T.; Denon, Q.; Tavernier, I.; Gregersen, S.B.; Hammershøj, M.; Van der Meeren, P.; Dewettinck, K.; Dalsgaard, T.K. Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate. Food Hydrocoll. 2021, 113, 106556. [Google Scholar] [CrossRef]
- Huang, X.; Yan, C.; Lin, M.; He, C.; Xu, Y.; Huang, Y.; Zhou, Z. The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties. Food Res. Int. 2022, 161, 111910. [Google Scholar] [CrossRef]
- Wang, R.; Xu, P.; Chen, Z.; Zhou, X.; Wang, T. Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites. Lwt 2019, 101, 207–213. [Google Scholar] [CrossRef]
- Hu, G.; Zhang, J.; Wang, Q.; Ma, M.; Ma, L.; Li, S. Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods 2022, 11, 2724. [Google Scholar] [CrossRef]
- Wu, C.; Wang, J.; Na, X.; Wang, Z.; Xu, X.; Wang, T. Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble composites. Food Funct. 2020, 11, 3351–3360. [Google Scholar] [CrossRef]
- He, J.; Wang, R.; Feng, W.; Chen, Z.; Wang, T. Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates. Food Hydrocoll. 2020, 100, 105395. [Google Scholar] [CrossRef]
- Zhu, X.; Wang, R.; Feng, W.; Chen, Z.; Wang, T. Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties. Food Biophys. 2021, 16, 532–543. [Google Scholar] [CrossRef]
- Liu, J.; Zhang, H.; Sun, X.; Fan, F. Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles. Molecules 2023, 28, 5434. [Google Scholar] [CrossRef]
- Zhao, S.; Wang, X.; Zhang, H.; Li, W.; He, Y.; Meng, X.; Liu, B. Bacteriostatic Pickering emulsions stabilized by whey protein isolate–vanillin nanoparticles: Fabrication, characterization and stability in vitro. Food Chem. 2023, 429, 136871. [Google Scholar] [CrossRef]
- Li, J.; Wang, J.; Liu, C.; Fang, L.; Min, W. Protein Hydrolyzates from Changbai Mountain Walnut (Juglans mandshurica Maxim.) Boost Mouse Immune System and Exhibit Immunoregulatory Activities. Evid.-Based Complement. Altern. Med. 2018, 2018, 4576561. [Google Scholar] [CrossRef]
- Meng, Y.; Liang, Z.; Zhang, C.; Hao, S.; Han, H.; Du, P.; Li, A.; Shao, H.; Li, C.; Liu, L. Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. Lwt 2021, 152, 112272. [Google Scholar] [CrossRef]
- Wang, T.; Xu, P.; Chen, Z.; Zhou, X.; Wang, R. Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites. Food Funct. 2018, 9, 4282–4291. [Google Scholar] [CrossRef]
- Wang, T.; Yue, M.; Xu, P.; Wang, R.; Chen, Z. Toward water-solvation of rice proteins via backbone hybridization by casein. Food Chem. 2018, 258, 278–283. [Google Scholar] [CrossRef]
- Wang, R.; Li, L.; Feng, W.; Wang, T. Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties. Food Funct. 2020, 11, 7446–7455. [Google Scholar] [CrossRef]
- Zhan, X.; Dai, L.; Zhang, L.; Gao, Y. Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method. Food Hydrocoll. 2020, 106, 105839. [Google Scholar] [CrossRef]
- Sun, M.; Ma, P.; Chen, C.; Pang, Z.; Huang, Y.; Liu, X.; Wang, P. Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation. Int. J. Biol. Macromol. 2023, 252, 126346. [Google Scholar] [CrossRef]
- Li, D.; Zhao, Y.; Wang, X.; Tang, H.; Wu, N.; Wu, F.; Yu, D.; Elfalleh, W. Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior. Food Hydrocoll. 2020, 98, 105306. [Google Scholar] [CrossRef]
- Yan, C.; Zhou, Z. Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate. Lwt 2021, 143, 111117. [Google Scholar] [CrossRef]
- Ren, G.; Shi, J.; Huang, S.; Liu, C.; Ni, F.; He, Y.; Luo, X.; Li, T.; Song, Y.; Huang, M.; et al. The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties. Food Chem. 2022, 374, 131612. [Google Scholar] [CrossRef]
- Zheng, Y. Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: A review. Food Sci. Anim. Prod. 2023, 1, 9240006. [Google Scholar] [CrossRef]
- Yang, J.; Huang, F.; Huang, Q.; Ma, D.; Chen, Y.; Peng, D.; Yu, X.; Deng, Q.; Geng, F. Physical and emulsifying properties of pea protein: Infl uence of combined physical modifi cation by fl axseed gum and ultrasonic treatment. Food Sci. Hum. Wellness 2023, 12, 431–441. [Google Scholar] [CrossRef]
- Wang, H.; Ke, L.; Zhou, J.; Li, G.; Xu, T.; Rao, P. Multi-spectroscopic, molecular docking and molecular dynamic simulation evaluation of hydroxychloroquine sulfate interaction with caseins and whey proteins. J. Mol. Liq. 2022, 367, 120460. [Google Scholar] [CrossRef]
- Salem, A.; Ramadan, A.R.; Shoeib, T. Entrapment of β-carotene and zinc in whey protein nanoparticles using the pH cycle method: Evidence of sustained release delivery in intestinal and gastric fluids. Food Biosci. 2018, 26, 161–168. [Google Scholar] [CrossRef]
- Wang, Y.-R.; Yang, Q.; Du, Y.-N.; Chen, H.-Q. Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocoll. 2023, 136, 108286. [Google Scholar] [CrossRef]
- Wang, T.; Xu, P.; Chen, Z.; Wang, R. Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids. Food Hydrocoll. 2018, 84, 361–367. [Google Scholar] [CrossRef]
- Huang, M.; Song, Y.; Lv, N.; Liu, C.; Ren, G.; Shen, Q.; Wang, B.; Cao, Z.; Xie, H. Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme. Food Hydrocoll. 2022, 132, 107876. [Google Scholar] [CrossRef]
- Sun, Y.; Chai, X.; Han, W.; Farah, Z.; Tian, T.; Xu, Y.-J.; Liu, Y. Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation. Food Hydrocoll. 2023, 138, 108434. [Google Scholar] [CrossRef]
- Cheng, J.; Dudu, O.E.; Zhang, J.; Wang, Y.; Meng, L.; Wei, W.; Li, X.; Yan, T. Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics. Food Hydrocoll. 2023, 142, 108787. [Google Scholar] [CrossRef]
- Ding, X.; Xu, Y.; Wang, Y.; Xie, L.; Liang, S.; Li, D.; Wang, Y.; Wang, J.; Zhan, X. Carboxymethyl konjac glucomannan-chitosan complex nanogels stabilized double emulsions incorporated into alginate hydrogel beads for the encapsulation, protection and delivery of probiotics. Carbohydr. Polym. 2022, 289, 119438. [Google Scholar] [CrossRef] [PubMed]
- Chen, C.; Shi, K.; Qin, X.; Zhang, H.; Chen, H.; Hayes, D.G.; Wu, Q.; Hu, Z.; Liu, G. Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions. Lwt 2021, 152, 112383. [Google Scholar] [CrossRef]
- Zhang, X.; Qi, B.; Xie, F.; Hu, M.; Sun, Y.; Han, L.; Li, L.; Zhang, S.; Li, Y. Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH. Food Hydrocoll. 2021, 113, 106391. [Google Scholar] [CrossRef]
- Meng, W.; Sun, H.; Mu, T.; Garcia-Vaquero, M. Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition. Carbohydr. Polym. 2023, 300, 120256. [Google Scholar] [CrossRef]
- Chen, Y.; Yi, X.; Zhang, Z.; Ding, B.; Li, Z.; Luo, Y. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll. 2022, 125, 107332. [Google Scholar] [CrossRef]
- Liu, X.; Zhang, X.; Ding, L.; Jin, H.; Chen, N.; Huang, X.; Jin, Y.; Cai, Z. Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties. Food Res. Int. 2023, 167, 112658. [Google Scholar] [CrossRef] [PubMed]
- Wang, N.; Wang, R.; Xing, K.; Huang, Z.; Elfalleh, W.; Zhang, H.; Yu, D. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties. Food Chem. 2024, 430, 137065. [Google Scholar] [CrossRef] [PubMed]
- Zhu, Y.; McClements, D.J.; Zhou, W.; Peng, S.; Zhou, L.; Zou, L.; Liu, W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020, 303, 125401. [Google Scholar] [CrossRef] [PubMed]
- Punia, S.; Siroha, A.K.; Sandhu, K.S.; Kaur, M. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential. Int. J. Biol. Macromol. 2019, 130, 595–604. [Google Scholar] [CrossRef] [PubMed]
- Niu, Y.; Gao, Y.; Xiao, Z.; Mao, C.; Wang, H.; Geng, Y.; Ye, Y.; Kou, X. Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability. Int. J. Biol. Macromol. 2023, 247, 125732. [Google Scholar] [CrossRef] [PubMed]
- Zhang, R.; Cheng, L.; Luo, L.; Hemar, Y.; Yang, Z. Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate. Colloids Surf. A Physicochem. Eng. Asp. 2021, 631, 127688. [Google Scholar] [CrossRef]
- Liu, Q.; Zhang, D.J.; Huang, Q. Engineering miscellaneous particles from media-milled defatted walnut flour as novel food-grade Pickering stabilizers. Food Res. Int. 2021, 147, 110554. [Google Scholar] [CrossRef]
- Song, Y.; Zhou, L.; Zhang, D.; Wei, Y.; Jiang, S.; Chen, Y.; Ye, J.; Shao, X. Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo. Food Hydrocoll. 2023, 139, 108593. [Google Scholar] [CrossRef]
Samples | Average Particle Size (nm) | PDI |
---|---|---|
WalPI-WPI 9:1 | 108.80 ± 12.565 b | 0.316 ± 0.100 ab |
WalPI-WPI 8:2 | 103.23 ± 4.389 b | 0.326 ± 0.095 ab |
WalPI-WPI 7:3 | 70.98 ± 0.779 c | 0.207 ± 0.013 ab |
WalPI-WPI 6:4 | 75.71 ± 1.038 c | 0.193 ± 0.054 b |
WalPI-WPI 1:1 | 124.57 ± 4.917 ab | 0.295 ± 0.046 ab |
nano-WalPI | 146.77 ± 27.943 a | 0.341 ± 0.152 a |
nano-WPI | 107.87 ± 5.220 b | 0.270 ± 0.038 ab |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Lu, Y.; Jiang, Y.; Liu, J.; Yang, X.; Zhao, Y.; Fan, F. Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods 2024, 13, 2389. https://doi.org/10.3390/foods13152389
Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F. Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods. 2024; 13(15):2389. https://doi.org/10.3390/foods13152389
Chicago/Turabian StyleLu, Yanling, Yuxin Jiang, Jiongna Liu, Xiaoqin Yang, Yueliang Zhao, and Fangyu Fan. 2024. "Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions" Foods 13, no. 15: 2389. https://doi.org/10.3390/foods13152389