期刊论文

Qin, XG

英文

Food Chemistry

0308-8146

2024

444

138649

10.1016/j.foodchem.2024.138649

CRediT authorship contribution statement Yaochang Li: Writing – review & editing. Lian Zhou: Writing – original draft, Formal analysis, Data curation. Wenhao Zhou: Investigation. Haizhi Zhang: Supervision. Xinguang Qin: Writing – review & editing, Project administration. Gang Liu: acquisition, Supervision, Project administration. Sources This research was financially supported by the National Natural Science Foundation of China(No:32272261) and Hubei Provincial Excellent Young and Middle Aged Science and Technology Innovation Team Plan for Colleges and Universities (No: T2022023).

本校为第一且通讯机构

Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72h) were the most stable, with a thick interfacial film on th...