Microfluidized Hemp Protein Isolate: An Effective Stabilizer for High-Internal-Phase Emulsions with Improved Oxidative Stability.

Zhi-Hui ZhangGuang-Yao ZhangJia-Rong HuangAi-Yuan GeDa-Yong Zhou Yue TangXian-Bing XuLiang Song

Published in: Journal of the science of food and agriculture (2023)

This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. This article is protected by copyright. All rights reserved.

Keyphrases

human health
risk assessment
climate change
heavy metals
ionic liquid
machine learning
small molecule
amino acid
binding protein
deep learning