Work

Comparison of Surfactants Typically Used for Stabilizing Oil-in-Water Emulsions in Terms of Their Surface, Emulsifying, and in Vitro Digestion Properties

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00593

Authors: Meng-Fei Xie, Chun Qing, Martin G. Banwell, Jiankang Yi, Yongle Chen, Zhijian Yang, Min-Yi Liang, Ping Lan

Institution: Jinan University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Ministry of Science and Technology of the People's Republic of China, Natural Science Foundation of Guangdong Province, Guangdong Science and Technology Department

Awards: G1762788898, G943775425

OpenAlex ID: W4403214405

FWCI: 0.59

Cites: 39

Cited by: 3

Related to: 10