선택한 단어 수는 입니다.
최소 단어 이상 선택하여야 합니다.
최소 단어 이상 선택하여야 합니다.
선택한 단어 수는 30입니다.
최대 10 단어까지만 선택 가능합니다.
최대 10 단어까지만 선택 가능합니다.
성능/효과
- Milk proteins including caseins and whey proteins can be utilized as natural emulsifiers to form and stabilize emulsion-based delivery system because of their excellent emulsifying activity because of the amphiphilic structure and an ability to form viscoelastic film on oil and water interfaces. Moreover, the antioxidant activity and barrier and protective properties of milk proteins make them highly beneficial to efficiently encapsulate, protect, and enhance the bioaccessibility of lipophilic bioactive compounds.
- Milk proteins including caseins and whey proteins can be utilized as natural emulsifiers to form and stabilize emulsion-based delivery system because of their excellent emulsifying activity because of the amphiphilic structure and an ability to form viscoelastic film on oil and water interfaces. Moreover, the antioxidant activity and barrier and protective properties of milk proteins make them highly beneficial to efficiently encapsulate, protect, and enhance the bioaccessibility of lipophilic bioactive compounds. Although milk protein-stabilized emulsions with various types and size were successfully produced, there are major challenges ahead for food applications.
- Future studies should focus on evaluating the application of milk protein-stabilized emulsions to various types of foods, since the complicated networks of foods make it difficult to predict the sensory attributes of foods containing milk protein-stabilized emulsion, such as color, flavor, texture, and taste. Therefore, understanding of interactions between milk protein-stabilized emulsion and food components are needed.
후속연구
- Although milk protein-stabilized emulsions with various types and size were successfully produced, there are major challenges ahead for food applications. Future studies should focus on evaluating the application of milk protein-stabilized emulsions to various types of foods, since the complicated networks of foods make it difficult to predict the sensory attributes of foods containing milk protein-stabilized emulsion, such as color, flavor, texture, and taste. Therefore, understanding of interactions between milk protein-stabilized emulsion and food components are needed.
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