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Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

Cong JiangState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaZixin DengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaAkbarali RuzibayevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanFayzullaev AsliddinFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanMiguel A. CerqueiraInternational Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, PortugalZong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: [email protected]

Food Research Internationaljournal2025en

ABI

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Mavzular

Pickering emulsions and particle stabilization Proteins in Food Systems Enzyme Catalysis and Immobilization

Identifikatorlar

DOI: 10.1016/j.foodres.2025.117243

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