Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions

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Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions

This study investigates the impact of different hydrophilic polyglycerol fatty acid esters (SWA-10D, M-7D and M-10D) on the stability of aerated emulsions containing palm oil stearin (solid fat content of 6 w/w) under varying pressures. The study encompasses a comparative analysis of the microstruct...

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Bibliographic Details
Main Authors:	Han, Wanjun, Chai, Xiuhang, Sun, Yanwen, Zaaboul, Farah, Tan, Chin-Ping, Liu, Yuanfa
Format:	Article
Published:	Elsevier BV 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/105788/

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