Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
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DOI: 10.3390/molecules25030458
Abstract: The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic–lipophilic balance (HLB) range of 3.4–8.0 on… read more here.
Keywords: properties stability; grade emulsifiers; emulsion; food grade ... See more keywords