Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement
Xinshuo Yao, Wendi Teng, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao
Topics & Concepts
EmulsionAqueous two-phase systemLecithinSugarAqueous solutionHomogenization (climate)Penetration (warfare)ChemistryMaterials scienceMaltoseChemical engineeringChromatographyFood scienceSucroseOrganic chemistryMathematicsBiodiversityOperations researchBiologyEngineeringEcologyProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes