Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions

In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment). OSA modification decreased the β-sheet percentage and increased β-tu...

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Bibliographic Details
Main Authors: Ye Zi, Jiamin Xu, Shudan Huang, Yulu Zheng, Jiawei Peng, Mengyang Yang, Xichang Wang, Jian Zhong
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: X
Subjects:
Creaming stability
Emulsifiers
Emulsion gels
Molecular modification
Oil-water emulsions
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003157

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