乳状液
皮克林乳液
姜黄素
流变学
化学
化学工程
共价键
糊精
色谱法
材料科学
高分子化学
有机化学
复合材料
生物化学
工程类
淀粉
作者
Bao Zhang,Ran Meng,Xiaolong Li,Wenjie Liu,Jigui Cheng,Wu Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-03-30
卷期号:357: 129726-129726
被引量:56
标识
DOI:10.1016/j.foodchem.2021.129726
摘要
Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze–thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion. The rheological measurements indicated that the viscosity and gel-like structure were relied on crosslinking agent and emulsion concentration. The photothermal stability of curcumin was significantly enhanced after crosslinking. In addition, in vitro digestion study suggested that the bioaccessibility of curcumin in emulsion gel crosslinked was lower compared to emulsion gel without crosslinking agent. These studies might facilitate the preparation of emulsion gels with excellent stability for bioactive compounds delivery in food and pharmaceutical applications.
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