文献类型： 外文期刊
作者： Zhou, Fuzhen 1 ; Zhang, Liping 1 ; Zheng, Meixia 2 ; Han, Yi 1 ; Yu, Rikuan 1 ; Hou, Guohua 1 ; Miao, Song 2 ; Zhang, Longtao 1 ; Zheng, Baodong 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.China Ireland Int Cooperat, Ctr Food Mat Sci & Struct Design, Fuzhou 350002, Peoples R China
3.Fujian Acad Agr Sci, Inst Crop Sci, Fuzhou 350013, Peoples R China
4.Xiamen Yinxiang Grp Co Ltd, State Key Lab Food Safety Technol Meat Prod, Xiamen 361100, Peoples R China
5.Teagasc Food Res Ctr, Fermoy P61 C996, Cork, Ireland
关键词： SPI; Emulsion; Microgel; Property; CaSO4
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 205 卷
页码：
收录情况： SCI
摘要： This study delves into the formation and rheological properties of soy protein isolate-based emulsion microgels (EMG) and focuses on the influence of different concentrations of calcium sulfate (CaSO4). EMG show potential as carriers for encapsulating lipophilic compounds, enhancing stability and nutrient delivery. The research systematically investigates how varying CaSO4 concentrations affect the characteristics of EMG, providing insights into their formation mechanisms. The results demonstrate that changing CaSO4 concentrations significantly affects the size, stability, and rheological behavior of EMG. Notably, under shear conditions, the EMG structures experience partial disruption but still maintain their elasticity, highlighting their ability to recover. These findings have promising implications for applications involving the protection of lipophilic compounds and the enhancement of nutrient delivery systems, making a valuable contribution to the field of food science and technology.
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