Development and characterization of Zanthoxylum bungeanum seed kernel oil bodies with maltodextrin-soy protein isolate complex

Puntos clave

• Emulsification of oil bodies showed improved stability when combined with maltodextrin and soy protein isolate.
• Characterization revealed that the microstructure of oil bodies is significantly influenced by the complexation process.
• This analysis of oil bodies utilized techniques such as microscopy and rheological measurements for detailed study.
• The findings suggest potential applications in food technology, highlighting the value of plant-based emulsifiers.