Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive properties
Fei Gao, Xiaofang Wang, Xiaoyu Han, Dianyu Yu, Wei-Ning Wang, Tong Wang
Topics & Concepts
ChemistryEmulsionPolysaccharideRice bran oilFood scienceBranRheologyHomogeneousParticle sizeOil dropletChemical engineeringChromatographyFatty acidDigestion (alchemy)Lipid digestionResponse surface methodologyMembraneOxidative phosphorylationParticle (ecology)Fish oilFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications