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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients

Published on: August 9, 2022

Effect of interface structures on myofibrillar protein-trehalose based emulsion delivery systems: Stability and

Zehan Hong1, Yaqiu Kong1, Jieling Chen1

  • 1College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, 430070, China.

Food Chemistry
|October 18, 2026
PubMed

Keywords:
BioaccessibilityEmulsion deliveryIn vitro digestionInterface structuresRelease behaviors

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