Preparation and characterization of W1/O/W2 emulsions stabilized by glycated and heat‐modified egg white proteins

BACKGROUND Water‐in‐oil‐in‐water (W1/O/W2) emulsions stabilized by protein–carbohydrate complexes were prepared from an inner water phase (W1), an oil phase (O) and an outer water phase (W2). The complexes consisted of heat‐induced aggregates (HIAs) of isomalto‐oligosaccharide/egg white protein Mail...

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Veröffentlicht in:	Journal of the science of food and agriculture 2022-10, Vol.102 (13), p.5795-5807
Hauptverfasser:	Su, Yujie, Lu, Cheng, Chang, Cuihua, Li, Junhua, Sun, Yujia, Zhang, Wanqiu, Gong, Lin, Gu, Luping, Yang, Yanjun
Format:	Artikel
Sprache:	eng
Schlagworte:	Albumen Carbohydrates Eggs Emulsions Encapsulation encapsulation efficiency Food industry multiple emulsion Nutrients Oligosaccharides oligosaccharides–protein conjugate Polyglycerols Proteins rheology Shear thinning (liquids) stability
Online-Zugang:	Volltext
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