Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions
| العنوان: | Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions |
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| المؤلفون: | Chunhuan Liu, Zhaojun Zheng, Yuanfa Liu |
| المصدر: | Food & Function. 13:8860-8870 |
| بيانات النشر: | Royal Society of Chemistry (RSC), 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Viscosity, Waxes, Emulsions, General Medicine, Rheology, Food Science |
| الوصف: | Aerated emulsions have widespread applications in the food industry. However, the poor stability of aerated emulsions remains a major challenge due to their inherent thermodynamic instability. Herein, a novel strategy to improve the foam stability of aerated emulsions using natural waxes was developed. Natural waxes including beeswax (BW), candelilla wax (CLW), carnauba wax (CW) and rice bran wax (RW), the bio-based and sustainable materials, displayed a high efficiency in improving the interfacial behavior, structural properties and foam stabilization of aerated emulsions. Compared with emulsions containing pure palm kernel stearin (PKS), the presence of waxes enhances the elastic modulus ( |
| تدمد: | 2042-650X 2042-6496 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::add0a8eb018ad748d923004cc1f4f35c https://doi.org/10.1039/d2fo01670b |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....add0a8eb018ad748d923004cc1f4f35c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 2042650X 20426496 |
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