The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents we...

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Detalles Bibliográficos
Autores principales: Kowalska, Małgorzata, Turek, Paweł, Żbikowska, Anna, Babut, Monika, Szakiel, Jerzy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913472/
https://www.ncbi.nlm.nih.gov/pubmed/33546378
http://dx.doi.org/10.3390/biom11020213

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913472/
https://www.ncbi.nlm.nih.gov/pubmed/33546378
http://dx.doi.org/10.3390/biom11020213

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