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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

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