Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic–lipophilic balance (HLB) range of 3.4–8.0 on a casein-maltodextrin-soybean oil compound emulsion were...

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Detalles Bibliográficos
Autores principales: Liu, Yuan, Wei, Zhen-Cheng, Deng, Yuan-Yuan, Dong, Hao, Zhang, Yan, Tang, Xiao-Jun, Li, Ping, Liu, Guang, Zhang, Ming-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7036911/
https://www.ncbi.nlm.nih.gov/pubmed/31979051
http://dx.doi.org/10.3390/molecules25030458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7036911/
https://www.ncbi.nlm.nih.gov/pubmed/31979051
http://dx.doi.org/10.3390/molecules25030458

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