https://www.selleckchem.com/products/abt-199.html
This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles. The SPI-CS nanoparticles were characterized by scanning electron microscopy and particle size analyzer. Pickering emulsion stabilized by SPI-CS nanoparticles were characterized by confocal laser scanning microscopy and optical microscopy. The results showed that the average size of SPI-CS nanoparticles was 148.52 ± 1.95 nm. The droplet sizes of Pickering emulsions at different na
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