Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method
The microchannel emulsification method was used to prepare monodisperse soybean oil-in-water emulsions, with polysaccharides as the sole emulsifier. The effects of different types (sodium alginate, carboxymethyl cellulose, pectin, gum arabic) and concentrations (0.1, 0.5, 1.0%) of polysaccharide on...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72438/1/Effect%20of%20polysaccharide%20emulsifiers%20on%20the%20fabrication%20of%20monodisperse%20oil-in-water%20emulsions%20using%20the%20microchannel%20emulsification%20method.pdf http://psasir.upm.edu.my/id/eprint/72438/ https://www.sciencedirect.com/science/article/abs/pii/S0260877418302760 |
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http://psasir.upm.edu.my/id/eprint/72438/1/Effect%20of%20polysaccharide%20emulsifiers%20on%20the%20fabrication%20of%20monodisperse%20oil-in-water%20emulsions%20using%20the%20microchannel%20emulsification%20method.pdfhttp://psasir.upm.edu.my/id/eprint/72438/
https://www.sciencedirect.com/science/article/abs/pii/S0260877418302760