Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles.

Rock-bean protein (RP) was extracted from wild rock beans by ultrasonic treatment and microwave extraction. The RP has a high content of 7S and 11S globulin components and good heat stability. Subsequently, water-oil-water double emulsions were prepared using a water core containing nisin, momordica charantia extract (MCE), and as functional additives, corn oil as the intermediate wall, and RP/gum arabic (GA) as the outer wall material.

Preparation of corn starch/rock bean protein edible film loaded with d-limonene particles and their application in glutinous rice cake preservation.

Glycerol hydrogenated rosin (GEHR) and d-limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/d-limonene ratio is 5.5:4.