Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties

Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties

In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG–VCO emulsions formed by co-adsorption and SC–VCO–XG emulsions formed by layer adsor...

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Bibliographic Details
Main Authors: Huan Huang, Yan Tian, Xinpeng Bai, Yumiao Cao, Zihuan Fu
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Molecules
Subjects:
co-adsorption
layer adsorption
nanoemulsion
stability
digestion
Online Access:https://www.mdpi.com/1420-3049/28/14/5460

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https://www.mdpi.com/1420-3049/28/14/5460

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