Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.

Salminen, Hanna; Bischoff, Sonja; Weiss, Jochen

Salminen, Hanna; Bischoff, Sonja; Weiss, Jochen.

Afiliación

Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany.
Bischoff S; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany.
Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany.

J Food Sci ; 85(4): 1213-1222, 2020 Apr.

Article en En | MEDLINE | ID: mdl-32249411

Asunto(s)

Lecitinas/química; Extractos Vegetales/química; Quillaja/química; Emulsionantes/química; Emulsiones/química; Concentración Osmolar; Tamaño de la Partícula; Saponinas de Quillaja/química; Tensoactivos/química

Palabras clave

Quillaja saponin; binary emulsifier system; egg lecithin; natural emulsifier; oil-in-water emulsion

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Extractos Vegetales / Quillaja / Lecitinas Idioma: En Año: 2020 Tipo del documento: Article

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Extractos Vegetales / Quillaja / Lecitinas Idioma: En Año: 2020 Tipo del documento: Article