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

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