Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides
In this paper, emulsions stabilized by <i>Tremella fuciformis</i> 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 concent...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3020 |