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Chengxin Ma

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

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Stabilization properties and mechanism of action of modified yeast protein (UAYP)-lecithin composite nanoparticles on Antarctic krill oil Pickering emulsions

Number of pages: 45 Posted: 26 Nov 2025
Chengxin Ma, Xiaoming Jiang, Tingting Hao, Tingyu Feng, Jian Song, Zhaojie Li, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
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Abstract:

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yeast protein, Lecithin, Nanoparticle, Pickering emulsion, Antarctic krill oil