Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Volume: 99, Pages: 105372 - 105372
Published: Feb 1, 2020
Abstract
The role of the oil droplets in emulsion gelation (as active or inactive fillers) was modified by additional emulsifiers, and structures and functionalities of emulsion gels were evaluated. Emulsion gels based on denatured protein (whey protein isolate) were prepared via an acid-induced approach, and four emulsifiers, including glycerol monostearate (MG), tween 20 (TW), modified starch (OSA) and gum Arabic (GA) were tested. The including of MG...
Paper Details
Title
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
Published Date
Feb 1, 2020
Volume
99
Pages
105372 - 105372
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