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Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
ABSTRACT: The effect of ethanol on oil‐in‐water emulsions stabilized with low molecular weight surfactants was investigated. Oil‐in‐water emulsions were prepared containing varying percentages of ethanol and sunflower oil, and stabilized with different emulsifiers (Tween 20, Tween 80, and Lecithin)....
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| Опубликовано в: : | J Food Sci |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7004119/ https://ncbi.nlm.nih.gov/pubmed/31840826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.14947 |
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