Enzymatic Synthesis of Polyglycerol Fatty Acid Esters and Their Application as Emulsion Stabilizers
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
2. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00222
Reference31 articles.
1. The function of α-crystalline emulsifiers on expanding foam surfaces
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3. Effect of the hydrophilic surfactants on the preparation and encapsulation efficiency in course and fine W/O/W type emulsions
4. Solid Catalysts for the Synthesis of Fatty Esters of Glycerol, Polyglycerols and Sorbitol from Renewable Resources
5. Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry
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