Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid

Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid

The potential applications of Acer truncatum Bunge seed oil in the food and medical industries are constrained by its susceptible fatty acid composition, which is prone to oxidation. In this study, rice bran protein (RBP) was employed as an emulsifier for the fabrication of Acer truncatum Bunge seed...

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Bibliographic Details
Main Authors: Jianjun Huang, Ruyi Sha, Jing Dai, Zhenzhen Wang, Min Cai, Xianxiu Li, Jianwei Mao
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Acer truncatum Bunge seed oil
Pickering emulsion
Rice bran protein
Phytic acid
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009684
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