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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |