Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification
The purpose of this work was evaluation of stability of emulsions containing modified fats obtained by enzymatic interesterification of mutton tallow with walnut oil, determination of the optimal range of thickener content, and preferable processing conditions. Modified fats were produced by enzymat...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2017-06-01
|
| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.3933/applrheol-27-35188 |