Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability

This study describes the emulsion stabilizing properties of the licorice root ( Glycyrrhiza glabra L.) derived saponin glycyrrhizin and its corresponding aglycone 18 β -glycyrrhetinic acid to further increase the understanding between structure and functional behavior. For this, we prepared 10% oil-...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food biophysics 2020-09, Vol.15 (3), p.288-296
Hauptverfasser:	Ralla, Theo, Salminen, Hanna, Braun, Katharina, Edelmann, Matthias, Dawid, Corinna, Hofmann, Thomas, Weiss, Jochen
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Beverages Biological and Medical Physics Biophysics Calcium chloride Carboxylic acids Chemistry Chemistry and Materials Science Coalescence Coalescing Electrostatic properties Emulsions Environmental stress Food Science Freeze thaw cycles Freeze-thawing Glycyrrhizin Interfaces Ionic strength Ions Original Article pH effects Protonation Saponins Sodium chloride Structure-function relationships
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!