date:May 08, 2012
mine the properties of emulsions, but also because the emulsifier molecules are likely to bind flavor molecules,wrote Miao and his team.
They explained that thestudy aimedto understand the effects of oil content, monoglyceride content, and emulsifier type on the development of self-assembled MG structures and the resulting properties of these modified emulsions.
Study details
Structured oil in water emulsions containing monoglyceride (Dimodan, Danisco) were prepared with two standard emul