Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128094
Abstract: The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD… read more here.
Keywords: dextrose equivalent; maltodextrin stabilized; protein maltodextrin; oil water ... See more keywords