Ultrasonic assisted oil-in-water emulsions stabilized by flaxseed protein isolate: influence of different oils
Author:
Affiliation:
1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2021.1880923
Reference35 articles.
1. Dizaj, S. M.; Yaqoubi, S.; Adibkia, K.; Lotfipour, F. 9 – Nanoemulsion-Based Delivery Systems: Preparation and Application in the Food Industry in Emulsions (Grumezescu, A. M., ed). Cambridge, MA: Academic Press, 2016; Vol. 3, pp 293–328.
2. Effect of NaCas/Tween 80 ratios and environmental stresses on the physical stability of perilla oil-in-water emulsions
3. Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
4. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat
5. Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage
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