Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates-Reference-Cited by-同舟云学术

Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates

Published:2024-05-17 Issue:6 Volume:4 Page:1549-1559
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Xv Jiahong¹,Zhao Jiayue¹,Chen Yulu¹,Zhu Haoru¹,Mao Like¹^ORCID,Gao Yanxiang¹^ORCID,Hou Zhanqun²³⁴,Ren Shuai²³⁴^ORCID,Wang Caiyun²³⁴,He Jian²³⁴,Yuan Fang¹^ORCID

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, Center of Food Colloids and Delivery of Functionality, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China

2. Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China

3. Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China

4. National Center of Technology Innovation for Dairy, Hohhot 010110, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00146

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4. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions

5. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound