Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability
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DOI: 10.1016/j.foodhyd.2017.01.013
Abstract: The emulsifying properties of a mixture of Quillaja bark saponin (QBS) and β-lactoglobulin (β-lg) were evaluated under different pH conditions (7–9) and NaCl concentrations (0–200 mmol·L−1) and compared to the individual components. The formation and stabilization… read more here.
Keywords: quillaja bark; droplet; stability; bark saponin ... See more keywords