Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

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：

Yan, Dan-Dan;Hu, Bo;Gao, Pan;Yin, Jiao-Jiao;Wang, Shu;...

通讯作者：

Zhong, W

作者机构：

[Gao, Pan; Hu, Chuan-Rong; Zhong, Wu; He, Dong-Ping; Yan, Dan-Dan; Yin, Jiao-Jiao; Hu, Bo] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

[Gao, Pan; Hu, Chuan-Rong; Zhong, Wu; He, Dong-Ping; Yan, Dan-Dan; Yin, Jiao-Jiao; Hu, Bo] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Gao, Pan; He, Dong-Ping; Wang, Shu; Yang, Yong] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.

[Tan, Lei] Hubei Fuxing Biotechnol, Hanchuan 431608, Angola.

通讯机构：

[Zhong, W ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

DHA nanoemulsions;Maillard reaction;emulsification;food stability;gum arabic;protein–polysaccharide complexes;sodium caseinate

期刊：

Foods

ISSN：

2304-8158

年：

2024

卷：

期：

页码：

1667-

DOI：

10.3390/foods13111667

基金类别：

This research was funded by the Special Project of the Central Guide to Local Science and Technology Development (innovation platform construction for food green processing technology and intelligent equipment) (2022BGE247) and 2023 Wuhan Polytechnic University 01500001 (2023Y08) and Wuhan Polytechnic University Industry PhD Start-up Project (2024RZ020).

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

摘要：

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestio...

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

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

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