Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion.

Wang, Tengyu; Wang, Shirang; Zhang, Lijuan; Sun, Jiapeng; Guo, Tianhao; Yu, Guoping; Xia, Xiufang

Wang, Tengyu; Wang, Shirang; Zhang, Lijuan; Sun, Jiapeng; Guo, Tianhao; Yu, Guoping; Xia, Xiufang.

Afiliação

Wang T; College of Food Science, Northeast Agricultural University, Harbin, 150030, China; School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China.
Wang S; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Zhang L; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Sun J; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Guo T; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Yu G; College of Food Science, Northeast Agricultural University, Harbin, 150030, China. Electronic address: yuguopingneau@hotmail.com.
Xia X; College of Food Science, Northeast Agricultural University, Harbin, 150030, China. Electronic address: xxfang524@163.com.

Ultrason Sonochem ; 93: 106296, 2023 Feb.

Article em En | MEDLINE | ID: mdl-36641872

Assuntos

Quitosana; Emulsões/química; Quitosana/química; Ultrassom; beta Caroteno; Interações Hidrofóbicas e Hidrofílicas

Palavras-chave

Bilayer emulsion; Chitosan; Emulsion stability; Rice bran protein hydrolysate; Ultrasonic emulsification; ß-carotene

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Quitosana Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Quitosana Idioma: En Ano de publicação: 2023 Tipo de documento: Article