NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates
Polyphenol crosslinking is a promising method to improve the properties of a protein. Herein, the effects of tannic acid-crosslinking and NaCl addition on the properties of silver carp spine bone hydrolyzed gelatin nanoparticles were explored. PEHG was extracted with pepsin (6 U/g silver carp spine...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222400132X |
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