Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10...

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Detalles Bibliográficos
Autores principales: Seo, Chan-Won, Kang, Shin-Ho, Shin, Yong-Kook, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048366/
https://www.ncbi.nlm.nih.gov/pubmed/30018492
http://dx.doi.org/10.5851/kosfa.2018.38.3.476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048366/
https://www.ncbi.nlm.nih.gov/pubmed/30018492
http://dx.doi.org/10.5851/kosfa.2018.38.3.476

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