Characterization of pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation

Ridella Casado, Florencia Ivana; Marcet Manrique, Ismael; Gutiérrez Cervelló, Gemma; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

doi:10.1016/j.foodchem.2023.137330

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Characterization of pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation

dc.contributor.author	Ridella Casado, Florencia Ivana
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Gutiérrez Cervelló, Gemma
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2024-02-26T07:38:37Z
dc.date.available	2024-02-26T07:38:37Z
dc.date.issued	2024
dc.identifier.citation	Food Chemistry, 433 (2024); doi:10.1016/j.foodchem.2023.137330
dc.identifier.issn	0308-8146
dc.identifier.uri	https://hdl.handle.net/10651/71579
dc.description.sponsorship	This work was financially supported by the Scientific and Technical Research Foundation (FICYT) of the Principality of Asturias, by the project SV-PA-21-AYUD/2021/51041.
dc.language.iso	eng
dc.relation.ispartof	Food Chemistry
dc.rights	© 2023 The Author(s).
dc.rights	CC Reconocimiento – No Comercial – Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85169620207&doi=10.1016%2fj.foodchem.2023.137330&partnerID=40&md5=8acdde803b34c25ae8e144101225dc8d
dc.title	Characterization of pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation
dc.type	journal article
dc.identifier.doi	10.1016/j.foodchem.2023.137330
dc.local.notes	OA ATUO23
dc.relation.projectID	SV-PA-21-AYUD/2021/51041
dc.relation.publisherversion	https://dx.doi.org/10.1016/j.foodchem.2023.137330
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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