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Updated: May 28, 2025

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
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香料化物通过将希夫基反应结合 kazeinate作为乳液表面稳定剂来提高β-胡卜素的乳化稳定性

Ya Yu1, Mengting Yuan1, Ling Zhou1

  • 1College of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, China.

Food chemistry
|February 13, 2025
PubMed
概括

修改了香料化物,特别是 cinnamaldehyde (CA) 的酸,增强了β-胡卜素乳液的稳定性. 这种修改通过非共价和潜在的共价相互作用改善了乳化特性.

关键词:
乳化性质 乳化性质希夫基反应反应的发生.甲酸是一种酸盐.香料阿尔德海德的使用情况这是一种β-胡卜素.

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