Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry
In this study, a <i>Gracilaria lemaneiformis</i> slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions. The microstructures and stability of the resulting em...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3464 |