Designing W1/O/W2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 577-585

  Murillo Martinez M M ^a   Pedroza Islas, R ^b   Lobato Calleros, C ^c   Martinez Ferez A ^d   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^d UNIVERSITY OF GRANADA   (Spain)

Author keywords

Double emulsions; Edible films; Protein polysaccharide complexes; Rheological and mechanical properties; Water vapour permeability

Indexed keywords

EID: 79851509237     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.06.015     Document Type: Article

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