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Preparation and Characterization of a New Food-Grade Pickering Emulsion Stabilized by Mulberry Leaf Protein Nanoparticles in Mulberry Leaf Powder

https://doi.org/10.2139/ssrn.4647966
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Starch based Pickering emulsions: Fabrication, properties, and applications
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Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
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Impact of whey protein isolates and concentrates on the formation of protein nanoparticles‐stabilised Pickering emulsions
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Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
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