Effect of Soy Protein Isolate-Sucrose Ester on the Stability of Emulsion Prepared by Different Oil
In order to explore the effect of compound emulsifiers on the emulsification of different oils, soybean protein isolate (SPI) and sucrose ester (SE) were used as composite emulsifier, and lard (LA), soybean oil (SO), linseed oil (LO), fish oil (FO) as oil phase to prepare the emulsions (E). The stab...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050200 |