MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions...

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Detalles Bibliográficos
Autores principales: Liu, Jiahao, Han, Yi, Chen, Jiashi, Zhang, Zhigang, Miao, Song, Zheng, Baodong, Zhang, Longtao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909414/
https://www.ncbi.nlm.nih.gov/pubmed/35267345
http://dx.doi.org/10.3390/foods11050712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909414/
https://www.ncbi.nlm.nih.gov/pubmed/35267345
http://dx.doi.org/10.3390/foods11050712

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