Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion
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DOI: 10.1016/j.jfoodeng.2018.07.016
Abstract: Abstract Mono- and diglycerides (MDGs) are emulsifiers used to modify physical properties and creaming stability in protein-stabilised emulsions. This study aims to understand the effect of different MDGs and sodium stearate on oil droplet size… read more here.
Keywords: protein stabilised; oil; stability; mdgs ... See more keywords