Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids
The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce struc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
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| Series: | Biomolecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-273X/10/1/115 |