Abstract
Monoglycerides (MGs) are primarily used as emulsifiers in food products and can form various self-assembly structures in an aqueous environment. In order to get a comprehensive understanding of MGs, we will review (1) characteristics of different types of MGs, (2) the relationship between structures MGs and physical properties of MGs, (3) methods for the industrial production of MGs, (4) how they self-assemble in water or organic liquids and perform functions of emulsibility and as antimicrobials, and (5) their applications in the food industry.
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