Encapsulation of sunflower oil in starch matrices via extrusion: Effect of the interfacial properties and processing conditions on the formation of dispersed phase morphologies

Carbohydrate Polymers

Volumn 45, Issue 4, 2001, Pages 403-410

  Yilmaz, G ^a   Jongboom, R O J ^a   Feil, H ^a   Hennink, W E ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Encapsulation in starch matrices; Extrusion; Hydrophile lipophile balance (HLB); Processing conditions

Indexed keywords

DISPERSIONS; EMULSIONS; ENCAPSULATION; EXTRUSION; HYDROPHILICITY; HYDROPHOBICITY; MIXING; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY; SURFACE TENSION; VEGETABLE OILS;

HYDROPHILE-LIPOPHILE BALANCE (HLB); SUNFLOWER OILS;

STARCH;

EID: 0035427720     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(00)00264-2     Document Type: Article

References (35)

1. The temperature dependence of dynamic viscosity for some vegetable oils
2. Interfacial tension minima in oil + water + surfactant systems
3. Debranched starch products as excipients in pharmaceutical tablets
4. Encapsulation of Atrazine within a starch matrix by extrusion processing
5. Analysis of shear and thermal history during co-rotating twin-screw extrusion
6. Effectiveness of granular cold-water-soluble starch as a controlled-release matrix
7. Factors determining emulsion type: Hydrophile-lipophile balance and beyond
8. The extrusion behaviour of potato starch
9. Encapsulation of pesticides in starch by extrusion
10. Particle-size analysis
11. A novel model predicting the residence-time distribution during reactive extrusion
12. Twin screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics
13. Residence time distributions in extrusion-cooking: Part 4
14. Interfacial contact
15. Contact angles and surface energetics
16. Surface energy of extruded and jet cooked starch
17. Interfacial tension in polymer blends
18. Composition effect on the core-shell morphology and mechanical properties of ternary polystyrene/styrene-butadiene rubber/polyethylene blends
19. An update on starch
20. Fundamental aspects of controlled release in foods
21. Starch based ingredients for flavor encapsulation
22. Modelling of the residence time distribution in a twin screw extruder
23. Encapsulation of food ingredients
24. Changes induced by shear and gel formation in the viscoelastic behaviour of potato, wheat and maize starch dispersions
25. Composition and properties of commercial native starches
26. Auto-encapsulation: A new method for entrapping pesticides within starch
27. Encapsulation of EPTC in starch by twin-screw extrusion
28. A new generation of starch products as excipients in pharmaceutical tablets. II. High surface area retrograded pregelatinized potato starch products in sustained release tablets
29. Rheology of thermoplastic starch: Effects of temperature, moisture and additives on melt viscosity
30. Effectiveness of jet-cooked pearl cornstarch as a controlled release matrix
31. Surface and interfacial tensions of polymer melts
32. Effect of glycerol on the morphology of starch-sunflower oil composites