Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein-polysaccharide complexes

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2425-2433

  Jimenez Alvarado R ^a   Beristain, C I ^b   Medina Torres, L ^c   Roman Guerrero A ^a   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Ferrous bisglycinate; Multiple emulsions; Protection against oxidation; Protein:polysaccharide complexes; Release kinetics

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; PROTEINS;

DISPERSED PHASIS; FERROUS BISGLYCINATE; INNER PHASE; MASS-FRACTION; MULTIPLE EMULSIONS; PROTECTION AGAINST OXIDATION; PROTEIN-POLYSACCHARIDE COMPLEX; RELEASE KINETICS; WATER-IN-OIL-IN-WATER; WHEY PROTEINS CONCENTRATE;

OXIDATION;

ACACIA SENEGAL; PROSOPIS;

EID: 70349161984     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.022     Document Type: Article

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