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Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

Autor: Hao Dong, Zhencheng Wei, Yan Zhang, Yuanyuan Deng, Li Ping, Guang Liu, Mingwei Zhang, Tang Xiaojun, Yuan Liu

Publikováno v: Molecules, Vol 25, Iss 3, p 458 (2020)
Molecules
Volume 25
Issue 3

The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic&ndash
lipophilic balance (HLB) range of 3.4&nd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ced645b2948c4050c3ddaca94f30909
https://www.mdpi.com/1420-3049/25/3/458

5-Stabilisation of omega-3 oils and enriched foods using emulsifiers

Autor: Genot, Claude, Kabri, Tin Hinan, Meynier, Anne

Publikováno v: Food enrichment with omega-3 fatty acids
Food enrichment with omega-3 fatty acids, 2013, 978-0-85709-428-5. ⟨10.1533/9780857098863.2.150⟩
Food enrichment with omega-3 fatty acids, 2013, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-85709-428-5. ⟨10.1533/9780857098863.2.150⟩

This chapter reviews the use of emulsifiers in delivery systems and foods enriched in omega-3 fatty acids. It begins by explaining the reasons why emulsifiers are required for formulation and stabilization of various multiphase systems, the focus bei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f9fc92bd66e5052bb508a408c9112aa7
https://hal.archives-ouvertes.fr/hal-01867994

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