A carregar...
Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melt...
Na minha lista:
| Publicado no: | Biomolecules |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7824501/ https://ncbi.nlm.nih.gov/pubmed/33396507 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom11010049 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|