Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

Xuan, J; Xia, Q; Li, Y; Wang, Z; Liu, Y; Xia, W; Barrow, Colin; Liu, S; Wang, B

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

journal contribution

posted on 2024-05-09, 02:22 authored by J Xuan, Q Xia, Y Li, Z Wang, Y Liu, W Xia, Colin BarrowColin Barrow, S Liu, B Wang

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

History

Journal

Food Chemistry

Volume

448

Article number

139135

Pagination

1-9

Location

Amsterdam, The Netherlands

ISSN

0308-8146

eISSN

1873-7072

Language

eng

Author URL

https://www.ncbi.nlm.nih.gov/pubmed/38569405

Publication classification

C1 Refereed article in a scholarly journal

Publisher

Elsevier

Publication URL

http://dx.doi.org/10.1016/j.foodchem.2024.139135

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Keywords

Acylglycerol Glycerin monostearate Interfacial properties Morphological characteristics Oxidative stability

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

History

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Volume

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