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...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Ng, Siou Pei, Khor, Yih Phing, Lim, Hong Kwong, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, Cheong, Ling Zhi, Arbi Nehdi, Imededdine, Mansour, Lamjed, Ping Tan, Chin
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim: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
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