期刊论文

Lin, H

英文

Foods

2304-8158

2024

13

3

426-

10.3390/foods13030426

Conceptualization, W.Z. and H.L.; methodology, J.H.; validation, J.H. and H.L.; formal analysis, Z.S. and H.C.; investigation, Z.S. and H.C.; writing—original draft preparation, Z.S. and H.C.; writing—review and editing, H.L.; funding acquisition, H.L. and W.Z. All authors have read and agreed to the published version of the manuscript. This work was supported by the National Natural Science Foundation of China (Grant No. 32101967) and the Open Project Program of MOE Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) (2020JYBQGDKFB06).

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In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed ...