Ruoxi Wei

Study on Walnut Oil–Fructooligosaccharide Emulsions Fabricated by High-Pressure Microfluidization and Their Application in Improving Rice Quality

The present study aimed to optimize the fabrication conditions of walnut oil–fructooligosaccharide emulsion and evaluate its efficacy in improving the quality of cooked rice. Three food-grade emulsifiers, namely sucrose fatty acid ester (SE), polyglycerol fatty acid esters (PGEs)...