国产日产欧美精品-亚洲国产综合久久精品-色综合色国产热无码一-亚洲欧美日本国产,免费观看一区二区三区_在线观看片A免费不卡观看_亚洲а∨天堂久久精品_99久无码中文字幕一本久道

 

文獻(xiàn)名： Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration

 

 

作者： Chunhuan Liu, Zhaojun Zheng, Yifei Shi, Yan Zhang, Yuanfa Liu

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People’s Republic of China

 

摘要：There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet–droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.

 

關(guān)鍵詞：Low-oil emulsion gel; Solidified droplet; Crystal network