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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Bibliographic Details
Published in:Food Sci Biotechnol
Main Authors: Udomrati, Sunsanee, Cheetangdee, Nopparat, Gohtani, Shoichi, Surojanametakul, Vipa, Klongdee, Supakchon
Format: Artigo
Language:Inglês
Published: Springer Singapore 2019
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Online Access: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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