Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures.
Xiankang FanChunwei LiZihang ShiQiang XiaLihui DuChangyu ZhouDao-Dong PanPublished in: Journal of the science of food and agriculture (2023)
These results demonstrate that the construction of SPI-GG-GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. This article is protected by copyright. All rights reserved.