Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes.
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| Title: | Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes. |
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| Authors: | Li Z; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Cao H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Wu Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Sun G; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Li K; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Zhang S; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China., Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Yu J; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China. |
| Source: | Journal of food science [J Food Sci] 2026 Feb; Vol. 91 (2), pp. e70913. |
| 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 |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41655059 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Li+Z%22">Li Z</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.<br /><searchLink fieldCode="AU" term="%22Cao+H%22">Cao H</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.<br /><searchLink fieldCode="AU" term="%22Wu+Y%22">Wu Y</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.<br /><searchLink fieldCode="AU" term="%22Li+H%22">Li H</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.<br /><searchLink fieldCode="AU" term="%22Sun+G%22">Sun G</searchLink>; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China.<br /><searchLink fieldCode="AU" term="%22Li+K%22">Li K</searchLink>; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China.<br /><searchLink fieldCode="AU" term="%22Zhang+S%22">Zhang S</searchLink>; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Li+H%22">Li H</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China.<br /><searchLink fieldCode="AU" term="%22Yu+J%22">Yu J</searchLink>; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 Feb; Vol. 91 (2), pp. e70913. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41655059 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.70913 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: e70913 Titles: – TitleFull: Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Li Z – PersonEntity: Name: NameFull: Cao H – PersonEntity: Name: NameFull: Wu Y – PersonEntity: Name: NameFull: Li H – PersonEntity: Name: NameFull: Sun G – PersonEntity: Name: NameFull: Li K – PersonEntity: Name: NameFull: Zhang S – PersonEntity: Name: NameFull: Li H – PersonEntity: Name: NameFull: Yu J IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Text: 2026 Feb Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1750-3841 Numbering: – Type: volume Value: 91 – Type: issue Value: 2 Titles: – TitleFull: Journal of food science Type: main |
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