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Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions
Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to determine interfacial tension, ζ-potential, non-adsor...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7105530/ https://ncbi.nlm.nih.gov/pubmed/32257522 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00681-x |
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