ArticleFoods (Basel, Switzerland)2022
MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Analgesic and anti-inflammatory activities of Vitex trifolia extract and development of a topical herbal cream.Journal of Ayurveda and integrative medicine · 2026Article
- Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species.NPJ science of food · 2025Article
- Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein.Foods (Basel, Switzerland) · 2025Article
- Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.Frontiers in nutrition · 2024Article
- Article
- Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors.
Funding
Abstract
The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions. The emulsions were characterized by differential scanning calorimetry (DSC), rheometer, stability analyzer, Malvern particle size meter and confocal microscope. Results showed that all emulsions exhibited a gel-like characteristic with a storage modulus higher than the loss modulus. The elastic modulus and complex viscosity of the emulsions increased with the increase of MCT proportions. During the heating from 4 °C to 80 °C, the complex viscosity of all emulsions decreased first and then remained unchanged at a continuous high temperature, indicating that the emulsions had good stability and internal structural integrity during the cooling and high-temperature processes. With the increase of MCT proportions, the freeze-thaw stability of the emulsions increased first and then decreased, and showed the optimum with 10% MCT. That could be referred for the production of a product with better freeze-thaw stability and rheological property in the food and cosmetic industries.
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