Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions

This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of diff...

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Detalles Bibliográficos
Autores principales: Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270833/
https://www.ncbi.nlm.nih.gov/pubmed/24962400
http://dx.doi.org/10.3390/molecules19068691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270833/
https://www.ncbi.nlm.nih.gov/pubmed/24962400
http://dx.doi.org/10.3390/molecules19068691

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