Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation.

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Tác giả: Yangyang Hu, Ming Huang, Daodong Pan, Yangying Sun, Zhen Wu, Qiang Xia, Hongbing Yan, Xiaoqun Zeng, Changyu Zhou

Ngôn ngữ: eng

Ký hiệu phân loại: 025.317 *Conversion and maintenance

Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 734752

Thêm vào giỏ Liên kết toàn văn

The interfacial complexation between goose liver protein (GLP) and oily dispersed curcumin in impacting the protein interfacial dynamics and high internal phase emulsions (HIPEs) stabilization was validated. Results from surface hydrophobicity, size, atomic force microscopy, and fluorescence quenching showed that pre-ultrasonication (100 W, 300 W and 500 W) conduced to pronounced heterogeneous hydrophobic interaction that elevated GLP adsorption and association at the interface. The synergistic curcumin complexation with medium ultrasonication (300 W

1. Enhanced
2. Interfacial
3. Stabilization

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