Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion
To enhance the stability and application of sanshoamides by preparing perilla oil emulsions using whey protein (WP) as an emulsifier to enhance their stability. Effects of 40%~80% oil phase volume fractions (v/v) on the formation and structure of the emulsions were investigated, with the microstruct...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050228 |
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