Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate.

Ze ChenBing CuiXiaohan GuoBin ZhouShishuai WangYaqiong PeiBin Li Hongshan Liang

Published in: Journal of the science of food and agriculture (2021)

These findings not only develop a green ultra-stable Pickering emulsion system but also extend the potential commercial applications of duck egg white proteins in the food, cosmetics, and pharmaceutical industries. © 2021 Society of Chemical Industry.

Keyphrases

human health
tissue engineering
high resolution
risk assessment
mass spectrometry
wound healing