Journal of the science of food and agriculture
Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation.
Xiaoqin Diao, Nike Tian, Ying Wang, Gaojie Zhao, Yuanhang Zhao, Wenxiu Zhang, Dengyong Liu, Haining Guan
Published: 202510.1002/jsfa.70373
Abstract
BACKGROUND: Diacylglycerol (DAG) is a functional lipid, but it is easily oxidized. The present study aims to evaluate the stabilization mechanism of DAG-loaded emulsions stabilized by soy protein isolate (SPI) and sodium alginate (SA) under varying u…
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