Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the...

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Detalles Bibliográficos
Autores principales: Zhang, Qun, Shi, Yan, Tu, Zongcai, Hu, Yueming, He, Chengyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735479/
https://www.ncbi.nlm.nih.gov/pubmed/36496731
http://dx.doi.org/10.3390/foods11233923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735479/
https://www.ncbi.nlm.nih.gov/pubmed/36496731
http://dx.doi.org/10.3390/foods11233923

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