Low-molecular-weight oyster peptides (LOPs) evaluated for W1/O/W2 double emulsion thermal stability and physicochemical properties.
Effects of heat treatment on the characteristics of low-molecular-weight oyster peptides (LOPs) W1/O/W2 double emulsions: Physicochemical, interfacial, and rheological properties.
Abstract
This study compared the thermal stability of water-in-oil-in-water (W1/O/W2) double emulsions containing low-molecular-weight oyster peptides (LOPs) against LOPs-free controls.