Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation
These discoveries offer a theoretical basis for the application of ultrasonic technology in the construction of high-performance SPI-SA stabilized DAG emulsion systems. © 2025 Society of Chemical Industry.
Authors
- Niu Tian (ORCID: https://orcid.org/0000-0001-9380-0207)
- Yuanhang Zhao
- Haining Guan (ORCID: https://orcid.org/0000-0002-2232-1564)
- Xiaoqin Diao (ORCID: https://orcid.org/0000-0002-9863-3943)
- Ying Wang (ORCID: https://orcid.org/0009-0000-7539-3177)
- Dengyong Liu (ORCID: https://orcid.org/0000-0002-6896-9198)
- Wenxiu Zhang
- Gaojie Zhao
Institutions
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-07
- DOI
- https://doi.org/10.1002/jsfa.70373
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00