Perspectives

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Xie, Fang;Fang, Yuan;Liu, Xin;Cong, Xin;Luo, Yangchao;...

通讯作者：

Cai, J

作者机构：

[Cheng, Shuiyuan; Zhou, Jiaojiao; Cai, Jie; Fang, Yuan; Liu, Xin; Xie, Fang; Cong, Xin] Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Cai, Jie] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.

[Cong, Xin] Enshi Se Run Mat Engn Technol Co Ltd, Enshi 445000, Peoples R China.

[Luo, Yangchao] Univ Connecticut, Dept Nutr Sci, Storrs, CT 06269 USA.

[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.

通讯机构：

[Cai, J ] W

Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

OSA starch;Double emulsions;Plant-derived selenium-enriched peptide;Vitamin E

期刊：

Journal of Food Engineering

ISSN：

0260-8774

年：

2024

卷：

360

页码：

111702

DOI：

10.1016/j.jfoodeng.2023.111702

基金类别：

Author statement Fang Xie: Formal analysis, Conceptualization, Supervision, Validation, Writing – original draft, Writing – review & editing. Yuan Fang: Investigation, Formal analysis, Data curation, Writing – review & editing. Xin Liu: Investigation, Data curation. Yangchao Luo & Zia-ud Din: Writing – review & editing. JiaoJiao Zhou: Formal analysis. Jie Cai: Conceptualization, Resources, Writing – review & editing, Supervision, Project administration, acquisition. Xi Cong & Shuiyuan Cheng: Project

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and polyglycerol polyricinoleate (PGPR)), respectively. The optimal process parameters (in external emulsion and internal emulsion) for the preparation of O/W/O and W/O/W emulsions were systematically studied. It is noteworthy that the facile conversion of the two O/W/O and W/O/W emulsions could be achieved by...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Perspectives

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问