Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides

In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and o...

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Detalles Bibliográficos
Autores principales: Hou, Furong, Yang, Shuhui, Ma, Xiaobin, Gong, Zhiqing, Wang, Yansheng, Wang, Wenliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563765/
https://www.ncbi.nlm.nih.gov/pubmed/36230096
http://dx.doi.org/10.3390/foods11193020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563765/
https://www.ncbi.nlm.nih.gov/pubmed/36230096
http://dx.doi.org/10.3390/foods11193020

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