Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis
Qingqing Xu, Xiaoli Qin, Dongming Lan, Xuan Liu, Bo Yang, Sentai Liao, Weifei Wang, Yonghua Wang
Topics & Concepts
EmulsionDiacylglycerol kinaseChemistryPeroxide valueFish oilFood scienceDiglyceridealpha-Linolenic acidChromatographyFatty acidPolyunsaturated fatty acidBiochemistryDocosahexaenoic acidEnzymeBiologyFish <Actinopterygii>FisheryProtein kinase CProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes