Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
Kaiyang Zhu, Ji Ma, Hafiz Muhammad Mubeen, Ting Zhang, Hongjie Lei, Wenge Zhao, Huaide Xu, Mei Li
Topics & Concepts
PolysaccharideVanillinEmulsionChemistryIn vitroFood scienceCharacterization (materials science)Organic chemistryBiochemistryMaterials scienceNanotechnologyBiochemical and biochemical processesProteins in Food SystemsFood Chemistry and Fat Analysis