Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration
The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non‐dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil‐based LNDCs. LNDCs were prepared via different...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97254/ https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10871 |
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