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Wang Z, Zhao J, Liu R, Chang M, Wang X. Changes of lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment, and the possible process of lipid migration. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhangtie Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Research Laboratory for Lipid Nutrition and Safety, Jiangnan University Wuxi 214122 Jiangsu People’s Republic of China
| | - Jinjin Zhao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Research Laboratory for Lipid Nutrition and Safety, Jiangnan University Wuxi 214122 Jiangsu People’s Republic of China
| | - Ruijie Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Research Laboratory for Lipid Nutrition and Safety, Jiangnan University Wuxi 214122 Jiangsu People’s Republic of China
| | - Ming Chang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Research Laboratory for Lipid Nutrition and Safety, Jiangnan University Wuxi 214122 Jiangsu People’s Republic of China
| | - Xingguo Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Research Laboratory for Lipid Nutrition and Safety, Jiangnan University Wuxi 214122 Jiangsu People’s Republic of China
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Jiang T, Charcosset C. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin. Food Res Int 2022; 157:111475. [DOI: 10.1016/j.foodres.2022.111475] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/19/2022] [Accepted: 06/04/2022] [Indexed: 11/27/2022]
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