Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability.

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第一作者： Huaying,Zeng

第一单位： State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. zouliqiang2010@163.com.

作者： Huaying,Zeng ^[1] ; Ce,Cheng ^[1] ; Youfa,Xie ^[2] ; David Julian,McClements ^[3] ; Lu,Zhang ^[4] ; Xiaolin,Wu ^[1] ; Hongxia,Gao ^[1] ; Wenjun,Liu ^[2] ; Liqiang,Zou ^[1] ; Liu,Wei ^[1]

作者单位： State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. zouliqiang2010@163.com. ^[1] Jiangzhong Pharmaceutical Co. Ltd, Nanchang, 330041, Jiangxi, PR China. xieyoufa@crjz.com. ^[2] Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. ^[3] National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. ^[4]

主题词乳状剂(Emulsions);挥发作用(Volatilization);水(Water);壳聚糖(Chitosan);粒子大小(Particle Size)

DOI 10.1039/d2fo04076j

PMID 37279032

发布时间 2023-06-21

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