Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH
The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competit...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
KeAi Communications Co., Ltd.
2020-09-01
|
Series: | Food Science and Human Wellness |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301300 |