Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

Author:

Xuan Junyong,Xia Qiuyu,Tu Yinyi,Luo Tingyu,Mao Qingya,Han Zongyuan,Barrow Colin J.,Liu Shucheng,Wang Bo

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream;Blankart;Journal of Food Engineering,2020

4. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins;Cao;Food Hydrocolloids,2022

5. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers;Chang;Journal of the Science of Food and Agriculture,2020

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