Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic−lipophilic balance (HLB) range of 3.4−8.0 on a casein-maltodextrin-soybean oil co...

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Bibliographic Details
Main Authors: Yuan Liu, Zhen-Cheng Wei, Yuan-Yuan Deng, Hao Dong, Yan Zhang, Xiao-Jun Tang, Ping Li, Guang Liu, Ming-Wei Zhang
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Molecules
Subjects:
food-grade emulsifiers
compound emulsion
succinylated monoglyceride
emulsion properties
emulsion stability
Online Access:https://www.mdpi.com/1420-3049/25/3/458

Internet

https://www.mdpi.com/1420-3049/25/3/458

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