Sucrose Esters and Beeswax Synergize to Improve the Stability and Viscoelasticity of Water-in-Oil Emulsions
W/O emulsions are commonly used to prepare stable low-fat products, but their poor stability limits widespread applications. In this study, sucrose ester (SE) and beeswax were utilized to prepare an oil dispersion system in rapeseed oil, which was used as the external oil phase to further synergisti...
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| Main Authors: | , , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3387 |
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