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Updated: Sep 13, 2025

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
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基于中长链三糖醇的新型低热量油脂的开发和表征

Yan Zhu1, Jialing Long1, Dayang Zhu1

  • 1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.

Journal of the science of food and agriculture
|August 4, 2025
PubMed
概括

中长链三糖醇 (MLCT) 油凝被开发出来,与驼油 (CO) 油凝相比,由于不和LCFA较低,其机械强度和热稳定性降低. ML-SO证明了优越的网络形成.

关键词:
MLCT 油脂凝的使用情况晶体结构 晶体结构凝的特性 凝的特性通过转化进行转化.

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