Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

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Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30 wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100 wt.% VCO) model. There were significant (P...

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Bibliographic Details
Main Authors:	Ng, Siou Pei, Lai, Oi Ming, Abas, Faridah, Lim, Hong Kwong, Tan, Chin Ping
Format:	Article
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/35446/

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