Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
August 5, 2024Journal of the Science of Food and Agriculture

W/O/W Pickering emulsions stabilized by complex modified phycocyanin

View Full Paper
Ask AI
Bookmark
Share

Authors

HTHongye TianZZZhong ZhangWLWenjun Li

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Tian et al. (2024) studied this question.

synapsesocial.com/papers/68e5d588b6db64358756bc31https://doi.org/10.1002/jsfa.13727
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin2021 · 79 citations
  2. 2Structural studies on phycobiliproteins III. Comparison of bilin-containing peptides from the beta subunits of C-phycocyanin, R-phycocyanin, and phycoerythrocyanin.1978 · 53 citations
  3. 3Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends2023 · 57 citations