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Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review
Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231891/ https://www.ncbi.nlm.nih.gov/pubmed/34199220 http://dx.doi.org/10.3390/foods10061354 |