Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures
Sign Up to like & getrecommendations! Published in 2019 at "Food Biophysics"
DOI: 10.1007/s11483-018-09563-x
Abstract: The stabilization of interfaces with mixed emulsifiers composed of natural ingredients is of increasing interest in order to modulate stability of food colloids. To this purpose, we first investigated the emulsifying properties of binary emulsifier… read more here.
Keywords: quillaja saponin; stabilized quillaja; emulsions stabilized; concentration ... See more keywords