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Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
Polysaccharides interact synergistically to form sedimentation-resistant emulsions. However, data on the effect of polysaccharide combinations on oxidative stability are scarce. Sedimentation and oxidative stability are equally important for fat emulsion products. In fact, emulsions owe their stabil...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Kemerovo State University
2022-04-01
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| Colecção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | https://fptt.ru/en/issues/20192/20131/ |
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