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Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration

Crossref DOI link: https://doi.org/10.1007/s11483-023-09786-7

Published Online: 2023-04-27

Published Print: 2023-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Gutiérrez Hernández, Camila

Ramos, Nayla B.

Márquez, Andrés L.
Funding

Funding for this research was provided by:

Universidad Nacional de Quilmes (Program I + D EXPTE. 2289/22, Program I + D EXPTE. 2289/22, Program I + D EXPTE. 2289/22)

Consejo Nacional de Investigaciones Científicas y Técnicas (PIP 11220200100354CO)
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Text and Data Mining valid from 2023-04-27

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Article History

Received: 15 November 2022

Accepted: 13 April 2023

First Online: 27 April 2023

Declarations

:

: The authors declare that they have no conflict of interest.

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