Phát triển nhũ tương Pickering ổn định/bột dầu và HIPEs Pickering được ổn định bởi hạt phức hợp gliadin/chitosan

Food and Function - Tập 8 Số 6 - Trang 2220-2230
Debao Yuan1,2,3,4,5, Yang Hu1,2,4,5,6, Tao Zeng1,2,4,5,6, Shou‐Wei Yin2,4,5,6,7, Chuan‐He Tang1,2,4,5,6, Xiao‐Quan Yang1,2,4,5,6
1Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
2Guangzhou 510640
3Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102 (China)
4PR China
5Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
6South China University of Technology
7State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China

Tóm tắt

Trong bài báo này, chúng tôi trình bày việc sử dụng hạt phức hợp gliadin/chitosan (GCCPs) như những chất ổn định dạng hạt cho nhũ tương dầu-trong-nước của các loại dầu tự nhiên và nước.

Từ khóa


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