Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 6, 2007, Pages 523-531

  Cerdeira, Marina ^a   Palazolo, Gonzalo G ^b,c   Candal, Roberto J ^a   Herrera, María L ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Core composition; Crystallization; Droplet size; Emulsifiers; Emulsion stability; Encapsulation efficiency; High melting fraction of milk fat; Sunflower seed oil

Indexed keywords

CRYSTALLIZATION; EMULSIFICATION; ENCAPSULATION; ESTERS; MELTING; PARTICLE SIZE; STABILITY; STABILIZERS (AGENTS);

CORE COMPOSITION; DROPLET SIZE; EMULSIFIERS; EMULSION STABILITY; ENCAPSULATION EFFICIENCY;

VEGETABLE OILS;

HELIANTHUS;

EID: 34250200429     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1073-1     Document Type: Article

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