Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions.
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DOI: 10.1016/j.carbpol.2018.04.002
Abstract: Polysaccharide-surfactant blends are widely used in foods. However, their possible mutual interactions have not been extensively studied. The purpose of this work was to examine how the anionic surfactant sodium stearoyl lactylate (SSL) affects different… read more here.
Keywords: gels solutions; properties carrageenan; sodium stearoyl; stearoyl lactylate ... See more keywords