Wordt geladen...
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...
Bewaard in:
| Gepubliceerd in: | Biomolecules |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
|
| Onderwerpen: | |
| Online toegang: | 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: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|