.84% with the addition of quillaja saponin and tea saponin, respectively. The combination of nanoparticles and individual surfactants at the intermediate concentration (0.50%, w/v) exerted a synergistic effect on stabilizing the Pickering emulsions and inhibited lipolysis in the gastrointestinal tract, exhibiting potential applications as a fat replacer.
中文摘要
由颗粒稳定的Pickering乳液给研究食品递送体系的科学家带来了一些挑战。本研究制备由玉米醇溶蛋白-藻酸丙二醇酯复合纳米颗粒和鼠李糖脂、皂树