Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides
Mengzhen Ding, Lijie Liu, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong
Topics & Concepts
CreamingEmulsionGelatinChemical engineeringCoalescence (physics)Pickering emulsionParticle sizeMaterials scienceChemistryChitosanLayer (electronics)Layer by layerChromatographyNanotechnologyOrganic chemistryPhysicsAstrobiologyEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes