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The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems

The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with...

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Detalles Bibliográficos
Autores principales: Golodnizky, Daniel, Davidovich-Pinhas, Maya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763610/
https://www.ncbi.nlm.nih.gov/pubmed/33322787
http://dx.doi.org/10.3390/foods9121857