The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts.

Qiu, Hong

The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. [electronic resource] - Molecules (Basel, Switzerland) Jan 2020

Publication Type: Journal Article

1420-3049

10.3390/molecules25020302 doi


Biomass
Carbon Dioxide--chemistry
Emulsifying Agents--analysis
Esters--analysis
Food Additives--analysis
Humans
Hydrogen-Ion Concentration
Hydrogenation
Magnesium Chloride--chemistry
Particle Size
Pressure
Resins, Plant--chemistry
Soybean Oil--chemistry
Surface Tension
Water--chemistry
Xylitol--analysis