QR kód

Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions

Emulsion gels mimic the rheological properties of solid and semi-solid fats, offering a viable solution to replace conventional fats in low-fat food formulations. In this study, gel emulsions stabilized with stigmasterol (ST) and polyglycerol polyricinoleate (PGPR) complexes were prepared. Initially...

Celý popis

Uloženo v:
Hlavní autoři: Wenjie Xie, Caili Tang, Yu Zhang, Wei Fan, Jingping Qin, Hang Xiao, Shiyin Guo, Zhonghai Tang
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2024-10-01
Edice:Food Chemistry: X
Témata:
Gel emulsion
Polyglycerol polyricinoleate
Rapeseed oil
Stigmasterol
Network structure
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157524005248
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky