Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions
In this study, highly stable algal oil-based nanoemulsions stabilized by a combination of soy protein isolate (SPI) and stevioside (STE) were prepared by pre-structuring the oil phase. The microstructure observation, differential scanning calorimetry (DSC) test, and rheological analysis of the algal...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-001.pdf |