Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers
Author:
Affiliation:
1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People's Republic of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15952
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1. Crystal Structure of Soybean Proglycinin A1aB1b Homotrimer
2. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations
3. Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions
4. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core–Multilayer-Shell Structure: Fabrication, Stability, and Foamability
5. Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
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