Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion

Authors :: Bin Li
Qianchun Deng
Yalei Dai
Chuyun Wan
Bin Zhou
Jingyun Zhao
Jin Gao
Source :: International Journal of Food Science & Technology. 57:2819-2829
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: Materials science
κ carrageenan
Food grade
Food science
Industrial and Manufacturing Engineering
Pickering emulsion
Food Science
Egg white

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