ロード中...
Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability
The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced...
保存先:
| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
|
| 主題: | |
| オンライン・アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7404400/ https://ncbi.nlm.nih.gov/pubmed/32635372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070877 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|