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Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin
The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417489/ https://www.ncbi.nlm.nih.gov/pubmed/37569131 http://dx.doi.org/10.3390/foods12152863 |