Fabrication of W/O/W Emulsions Encapsulating Mango Peel Extract Using Soy Protein Isolate-Sodium Alginate Complexes: Enhancing the Oxidative Stability of Soybean Oil.
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| Title: | Fabrication of W/O/W Emulsions Encapsulating Mango Peel Extract Using Soy Protein Isolate-Sodium Alginate Complexes: Enhancing the Oxidative Stability of Soybean Oil. |
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| Authors: | Chen J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China., Ren Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China., Ying S; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China., Li X; Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Ocean University, Shanghai, China. |
| Source: | Journal of food science [J Food Sci] 2026 Apr; Vol. 91 (4), pp. e71056. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.71056 |
