Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties

In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG–VCO emulsions formed by co-adsorption and SC–VCO–XG emulsions formed by layer adsor...

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Detalles Bibliográficos
Autores principales: Huang, Huan, Tian, Yan, Bai, Xinpeng, Cao, Yumiao, Fu, Zihuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384958/
https://www.ncbi.nlm.nih.gov/pubmed/37513332
http://dx.doi.org/10.3390/molecules28145460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384958/
https://www.ncbi.nlm.nih.gov/pubmed/37513332
http://dx.doi.org/10.3390/molecules28145460

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