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Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions
Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensatio...
| 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/PMC8997961/ https://www.ncbi.nlm.nih.gov/pubmed/35407126 http://dx.doi.org/10.3390/foods11071039 |