The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lard O/W emulsions stabilized by soy protein concentr...

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Autori principali:	Susana Cofrades, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedí, María Dolores Álvarez
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-03-01
Serie:	Foods
Soggetti:	emulsions cellulose ethers rheological properties microstructure lipid digestibility
Accesso online:	https://www.mdpi.com/2304-8158/11/5/738
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