Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Fluids |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5521/6/6/228 |