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Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
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Designing sustained-release sodium carriers: Oil-modified starch gels enhance the texture and delay sodium release in

Menghan Wang1, Yang Li1, Xuening Yu1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|July 28, 2026
PubMed

Keywords:
Gel propertiesOil-modified starch gelsRheological propertiesSalt reductionShrimp myofibrillar protein

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