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Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism.

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成果类型:
期刊论文
作者:
Feng, Hong;Li, Ting;Zhou, Lian;Chen, Lei;Lyu, Qingyun;...
作者机构:
[Liu, Gang; Chen, Xi; Zhou, Lian; Lyu, Qingyun; Chen, Lei; Li, Ting; Feng, Hong; Wang, Xuedong] School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
[Chen, Xi; Chen, Lei; Wang, Xuedong] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
[Lyu, Qingyun] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China. Electronic address: lqingy2018@whpu.edu.cn
[Liu, Gang] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China. Electronic address: liugang1982@whpu.edu.cn
语种:
英文
关键词:
Molecular dynamics simulation;Pickering emulsion;Potato starch
期刊:
International Journal of Biological Macromolecules
ISSN:
0141-8130
年:
2024
卷:
264
期:
Pt 2
页码:
130597
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
摘要:
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16% composite ratio was 0.9999, which was higher than PS (ROV=0.3329) (p

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