https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.892845/full
Frontiers | Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea...
Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0-400 mmol/L) on t...
water insolubleprotein nanoparticlesfrontierspickeringemulsions