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Physical stability of oil-in-water multi-layered coenzyme Q10 nano-emulsions.

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第一作者： Zhili,Xu

第一单位： College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China.

作者： Zhili,Xu ^[1] ; Fan,Zhang ^[1] ; Dewei,Cheng ^[1] ; Qianyun,Ma ^[2] ; Wenxiu,Wang ^[3] ; Jie,Wang ^[2] ; Jianfeng,Sun ^[4]

作者单位： College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China. ^[1] College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China. ^[2] College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China. Electronic address: godlovexiu@163.com. ^[3] College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Zhangjiakou 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China. Electronic address: causunjf@hebau.edu.cn. ^[4]

关键词 CoQ10 Nano-emulsion Potato protein Soybean-soluble polysaccharide Stability