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 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2014-10, Vol.64, p.919-930
Hauptverfasser:	Ng, Siou Pei, Lai, Oi Ming, Abas, Faridah, Lim, Hong Kwong, Tan, Chin Ping
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Droplet size Emulsion Flow behaviour Food industries Fundamental and applied biological sciences. Psychology Oil blends Palm diacylglycerol Rheological property Virgin coconut oil
Online-Zugang:	Volltext
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