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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melt...

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Detalles Bibliográficos
Autores principales:	Woźniak, Magdalena, Kowalska, Małgorzata, Tavernier, Serge, Żbikowska, Anna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824501/ https://www.ncbi.nlm.nih.gov/pubmed/33396507 http://dx.doi.org/10.3390/biom11010049

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