Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils

Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-li...

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Veröffentlicht in:	Food and bioprocess technology 2021-08, Vol.14 (8), p.1600-1610
Hauptverfasser:	Wu, Xia, Li, Xinying, Yang, Like, Yuan, Lun, Xu, Zhilang, Xu, Jinfang, Ge, Liming, Mu, Changdao, Li, Defu
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Carotene Chemistry Chemistry and Materials Science Chemistry/Food Science Diffusion layers Droplets Emulsions Fatty acids Food Science Gelatin Interface stability Nanoparticles Nutrients Oils & fats Original Research Solidification Starch Trans fatty acids Vegetable oils Vegetables β-Carotene
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