MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions...

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Bibliographic Details
Main Authors:	Jiahao Liu, Yi Han, Jiashi Chen, Zhigang Zhang, Song Miao, Baodong Zheng, Longtao Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Series:	Foods
Subjects:	emulsion medium-chain triglyceride long-chain triglyceride rheological properties freeze-thaw stability
Online Access:	https://www.mdpi.com/2304-8158/11/5/712

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