Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil
The aging population and increasing prevalence of oxidative stress-related diseases underscore the need for functional food and pharmaceutical formulations enriched with bioactive compounds. This study aimed to design sustainable emulsion systems incorporating enzymatically modified fats with enhanc...
Gardado en:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-01-01
|
| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/31/3/431 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|