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Formation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose esters
(Assumption University, 2016-05)
In this work, flavor oil emulsions contained 5 wt% oil and 0.75 wt% emulsifier were formulated by using different combinations between flavor oils and food emulsifiers. Orange oil (00), peppermint oil (PO), ...