Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil
Shugang Li, Kangping Wang, Qun Huang, Fang Geng
Topics & Concepts
EmulsionChemistryInulinOvalbuminPeroxide valueRheologyFood scienceChromatographyMaterials scienceBiochemistryBiologyComposite materialImmune systemImmunologyEdible Oils Quality and AnalysisPomegranate: compositions and health benefitsBotanical Research and Applications