Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures.

Xiankang Fan,Chunwei Li,Zihang Shi,Qiang Xia,Lihui Du,Changyu Zhou,Daodong Pan

Journal of the science of food and agriculture（2023）

引用 0|浏览7

暂无评分

摘要

These results demonstrate that the construction of SPI-GG-GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. This article is protected by copyright. All rights reserved.

查看译文

关键词

goose liver oil, rheological properties, microstructure, emulsions, oxidative stability

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要