Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides

In this paper, emulsions stabilized by <i>Tremella fuciformis</i> polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TF...

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Detalhes bibliográficos

Principais autores:	Furong Hou, Shuhui Yang, Xiaobin Ma, Zhiqing Gong, Yansheng Wang, Wenliang Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-09-01
coleção:	Foods
Assuntos:	<i>Tremella fuciformis</i> polysaccharides emulsifying properties rheological properties stability
Acesso em linha:	https://www.mdpi.com/2304-8158/11/19/3020
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