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...
Main Author: | YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan |
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Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2023-01-01
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Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-001.pdf |
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