Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it’s poor stability has always been...

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Autori principali:	Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yanjun Yang, Yujie Su
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-06-01
Serie:	Foods
Soggetti:	multiple emulsion heat induced aggregate stability emulsion gelation encapsulation efficiency
Accesso online:	https://www.mdpi.com/2304-8158/13/12/1822
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