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首页|期刊导航|粮油科技（英文）|Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions:Encapsulation stability,interfacial rheology,nutrition delivery and in vitro digestion

Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions:Encapsulation stability,interfacial rheology,nutrition delivery and in vitro digestion

Xuan Zhang Yongkang Yang Wenli Zhang Huijie Zheng Xing Rong Xiangwei Zhu Chao Wang

粮油科技（英文）2025，Vol.8Issue(4)：261-270,10.
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粮油科技（英文）2025，Vol.8Issue(4)：261-270,10.DOI:10.1016/j.gaost.2025.06.002

Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions:Encapsulation stability,interfacial rheology,nutrition delivery and in vitro digestion

Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions:Encapsulation stability,interfacial rheology,nutrition delivery and in vitro digestion

Xuan Zhang 1Yongkang Yang 1Wenli Zhang 1Huijie Zheng 1Xing Rong 1Xiangwei Zhu 2Chao Wang1

作者信息

  • 1. Cooperative Innovation Center of Industrial Fermentation(Ministry of Education & Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,National"111"Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan 430068,China||School of Life Sciences and Health,Hubei University of Technology,Wuhan 430068,China
  • 2. Cooperative Innovation Center of Industrial Fermentation(Ministry of Education & Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,National"111"Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan 430068,China||School of Life Sciences and Health,Hubei University of Technology,Wuhan 430068,China||Department of Grain Science and Industry,Kansas State University,Manhattan,KS 66506,United States
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摘要

关键词

Double emulsion/Gliadin/Soybean lecithin/Interfacial synergism/Anthocyanins

Key words

Double emulsion/Gliadin/Soybean lecithin/Interfacial synergism/Anthocyanins

引用本文复制引用

Xuan Zhang,Yongkang Yang,Wenli Zhang,Huijie Zheng,Xing Rong,Xiangwei Zhu,Chao Wang..Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions:Encapsulation stability,interfacial rheology,nutrition delivery and in vitro digestion[J].粮油科技（英文）,2025,8(4):261-270,10.

基金项目

This work was financially supported by National Natural Science Foundation of China(32202235). （32202235）

粮油科技（英文）

2096-4501

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