Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization

Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization

The restriction of using trans-fatty acid is driving the food industries to develop natural, healthy and efficient emulsifiers for the fabrication of water-in-oil (W/O) emulsions. In this work, medium- and long-chain diacylglycerol (MLCD) with high nutritional features and surface activities was use...

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Bibliographic Details
Main Authors: Li, Guanghui, Lee, Wan Jun, Liu, Ning, Lu, Xuanxuan, Chin, Ping Tan, Lai, Oi Ming, Qiu, Chaoying, Wang, Yong
Format: Article
Language:English
Published: Elsevier 2021
Online Access:http://psasir.upm.edu.my/id/eprint/95144/1/Stabilization%20mechanism%20of%20water-in-oil%20emulsions%20by%20medium-%20and%20long-chain%20diacylglycerol.pdf
http://psasir.upm.edu.my/id/eprint/95144/
https://www.sciencedirect.com/science/article/pii/S0023643821008021
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/95144/1/Stabilization%20mechanism%20of%20water-in-oil%20emulsions%20by%20medium-%20and%20long-chain%20diacylglycerol.pdf
http://psasir.upm.edu.my/id/eprint/95144/
https://www.sciencedirect.com/science/article/pii/S0023643821008021

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