Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions

Abstract In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization press...

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Bibliografische gegevens

Hoofdauteurs:	Chan-Won Seo, Shin-Ho Kang, Yong-Kook Shin, Byoungseung Yoo
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Springer Nature 2018-07-01
Reeks:	Food Science of Animal Resources
Onderwerpen:	dairy cream emulsion sucrose fatty acid ester droplet size distribution rheological properties stability
Online toegang:	https://doi.org/10.5851/kosfa.2018.38.3.476
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