W1/O/W2 emulsion gels stabilized by genipin-crosslinked chitosan/protein conjugates: Unveiling the impact of protein structure on their hierarchical microstructure, rheology, and controlled release of phycocyanin and astaxanthin
{{output}}
Astaxanthin and phycocyanin face stability and bioavailability challenges, restricting food applications. This study developed W1/O/W2 emulsion gels co-encapsulating both compounds using genipin-crosslinked (G) chitosan (CS) conjugates with three animal-derive... ...
