Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin (Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water ratio and aqueous Ssa concentration on the stability of emulsions was investigated. The analyses performed include evaluat...

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Bibliographic Details
Main Authors: Yueying Pan, Yangyang Xu, Lijie Zhu, Xiuying Liu, Guoxiu Zhao, Shengnan Wang, Lina Yang, Tao Ma, He Liu
Format: article
Language:EN
Published: Elsevier 2021
Subjects:
Soyasaponin
Polyglycerol polyricinoleate
Water-in-oil emulsions
Emulsion stability
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Online Access:https://doaj.org/article/3e2c7e30388e4b2f8fc33df3e2b7372e
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https://doaj.org/article/3e2c7e30388e4b2f8fc33df3e2b7372e

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