Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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American Chemical Society
2025-06-01
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| Series: | ACS Omega |
| Online Access: | https://doi.org/10.1021/acsomega.5c01930 |
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| _version_ | 1850103557113511936 |
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| author | Zhihao Zhao Guangzhen Zeng Zhiming Wang Pengfei Zhou Guang Liu Ping Li Yuanyuan Deng Fahui Xiang Mingwei Zhang |
| author_facet | Zhihao Zhao Guangzhen Zeng Zhiming Wang Pengfei Zhou Guang Liu Ping Li Yuanyuan Deng Fahui Xiang Mingwei Zhang |
| author_sort | Zhihao Zhao |
| collection | DOAJ |
| format | Article |
| id | doaj-art-d68ce8bbeaf74defb40a3351caba49db |
| institution | DOAJ |
| issn | 2470-1343 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | American Chemical Society |
| record_format | Article |
| series | ACS Omega |
| spelling | doaj-art-d68ce8bbeaf74defb40a3351caba49db2025-08-20T02:39:31ZengAmerican Chemical SocietyACS Omega2470-13432025-06-011023247782478710.1021/acsomega.5c01930Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative StudyZhihao Zhao0Guangzhen Zeng1Zhiming Wang2Pengfei Zhou3Guang Liu4Ping Li5Yuanyuan Deng6Fahui Xiang7Mingwei Zhang8Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaFujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, Chinahttps://doi.org/10.1021/acsomega.5c01930 |
| spellingShingle | Zhihao Zhao Guangzhen Zeng Zhiming Wang Pengfei Zhou Guang Liu Ping Li Yuanyuan Deng Fahui Xiang Mingwei Zhang Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study ACS Omega |
| title | Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study |
| title_full | Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study |
| title_fullStr | Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study |
| title_full_unstemmed | Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study |
| title_short | Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein–Maltodextrin–Peanut Oil Emulsion: A Comparative Study |
| title_sort | utilizing peanut oleosome to stabilize emulsifier free casein maltodextrin peanut oil emulsion a comparative study |
| url | https://doi.org/10.1021/acsomega.5c01930 |
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