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Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce struc...

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Detalles Bibliográficos
Autores principales:	Kowalska, Małgorzata, Woźniak, Magdalena, Żbikowska, Anna, Kozłowska, Mariola
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022500/ https://www.ncbi.nlm.nih.gov/pubmed/31936515 http://dx.doi.org/10.3390/biom10010115

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