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Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet si...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8779873/ https://www.ncbi.nlm.nih.gov/pubmed/35056840 http://dx.doi.org/10.3390/molecules27020513 |