Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant.

Reichert, Corina L; Salminen, Hanna; Leuenberger, Bruno H; Weiss, Jochen.

Afiliación

Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany.
Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany.
Leuenberger BH; DSM Nutritional Products, Research and Development, P.O. Box 2676, 4002 Basel, Switzerland.
Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.

Food Res Int ; 88(Pt A): 16-23, 2016 Oct.

Article en En | MEDLINE | ID: mdl-28847396