Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis

Hujun Xie,Fangfang Ni,Jian Gao,Chengzhi Liu,Jieyu Shi,Gerui Ren,Shiyi Tian,Qunfang Lei,Wenjun Fang

Food Chemistry（2022）

引用 10|浏览12

暂无评分

摘要

•Zein-Lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions prepared.•Z-E/L4:1 stabilized emulsion had good stability.•Intelligent sensory analysis was used to distinguish different emulsions.•Complex nanoparticles could adsorb on oil droplets to form Pickering emulsions.

查看译文

关键词

Nanoparticles,Physicochemical property,Sensory analysis,Stability,Emulsion

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