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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 388 - 388 (1page)
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To enhance the stability and control the release, curcumin was loaded in emulsion-filled gels stabilized by octenyl succinylated maize starch (OS-MS) in the absence of additional emulsifier or gelling agent. The effect of the OS-MS concentrations on the rheological and microstructural properties of the emulsion-filled gels was evaluated (canola oil volume fraction, Φ = 0.20). Confocal fluorescence images showed that OS-MS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. The emulsions-filled gel^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668564');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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