Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion †

Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO pow...

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Detalles Bibliográficos
Autores principales: Loi, Chia Chun, Eyres, Graham T., Silcock, Patrick, Birch, E. John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554899/
https://www.ncbi.nlm.nih.gov/pubmed/32899737
http://dx.doi.org/10.3390/foods9091237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554899/
https://www.ncbi.nlm.nih.gov/pubmed/32899737
http://dx.doi.org/10.3390/foods9091237

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