A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers.
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DOI: 10.1016/j.foodres.2020.109829
Abstract: In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of the present… read more here.
Keywords: methodology; new methodology; food; methodology assess ... See more keywords