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Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro

Chaoying Qiu1, Yingwei Liu2, Canfeng Chen1

  • 1JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

Foods (Basel, Switzerland)
|December 23, 2023
PubMed

Keywords:
W/O/W emulsiondiacylglycerolin vitro release profilesinterfacial crystallizationosmotic pressureemulsion stabilitycontrolled release systemsbioactive deliveryin vitro digestion

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