Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.
Yun Jeong KimIn Young LeeTae-Eun KimJae Hoon LeeYong Gi ChunBum-Keun KimMin Hyeock LeePublished in: Journal of the science of food and agriculture (2022)
This study can provide theoretical evidence for enhancing the physical stability of protein emulsions by co-stabilization with lecithin, promoting their application in various foods. © 2022 Society of Chemical Industry.