Fiber complex‐stabilized high‐internal‐phase emulsion for allicin encapsulation: microstructure, stability, and thermal‐responsive properties
These findings indicated that the thermal-responsive properties of HIPEs can be strategically engineered by manipulating their interfacial characteristics. © 2024 Society of Chemical Industry.
Authors
- Leilei Dai (ORCID: https://orcid.org/0000-0002-9476-8226)
- Shengfeng Peng (ORCID: https://orcid.org/0000-0001-7260-9139)
- Sixian Peng
- Ruihong Liang
- Roger Ruan (ORCID: https://orcid.org/0000-0001-8835-2649)
- Xing Chen (ORCID: https://orcid.org/0000-0001-9735-0979)
- Wei Liu (ORCID: https://orcid.org/0000-0001-8211-034X)
- Yuqing Zhu (ORCID: https://orcid.org/0009-0005-1339-6870)
- Liqiang Zou
Institutions
- University of Minnesota (US)
- Nanchang University (CN)
- Beibu Gulf University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-19
- DOI
- https://doi.org/10.1002/jsfa.13902
- Citations
- 4
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.39
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Jiangxi Province