Development and Characterization of a High Internal Phase Pickering Emulsion Stabilized by Whey Protein-based Nanoparticles with Excellent Antioxidant Activity for 3D Printing

Published: 26 February 2025| Version 1 | DOI: 10.17632/7dtxbftxr8.1
Contributor:
yaoyao ji

Description

Data is a figure of droplet size of 3D printed HIPPEs stabilized by PWP, PWP-Cur and PWP-Cur-PC nanoparticles with different PC concentrations (0.5, 1, 2, 5 and 10 mg/mL) during storage at 4 ℃ for 7days

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Categories

Whey Protein, Pickering Emulsion

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