乳状液
流变学
化学工程
材料科学
同种类的
化学
微观结构
动力学
色谱法
复合材料
量子力学
热力学
物理
工程类
作者
Ziteng Lian,Suping Yang,Xinhui Peng,Xiaohong Tong,Mengmeng Wang,Shicheng Dai,Tong Zhu,Huan Wang,Lianzhou Jiang
标识
DOI:10.1016/j.ultsonch.2023.106412
摘要
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M−15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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