Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 538-547

  Laine, Pia ^a   Toppinen, Eija ^b   Kivelä, Reetta ^a   Taavitsainen, Veli Matti ^b   Knuutila, Ossi ^a   Sontag Strohm, Tuula ^a   Jouppila, Kirsi ^a   Loponen, Jussi ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b HELSINKI METROPOLIA UNIVERSITY OF APPLIED SCIENCES   (Finland)

Author keywords

Deamidation; Emulsion; Homogenization; Microencapsulation; Modification; Oat bran; Stability

Indexed keywords

DEAMIDATION; HOMOGENIZATION; MICROENCAPSULATION; MODIFICATION; OAT BRAN;

EMULSIONS; PACKAGING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PRESSURE EFFECTS; STABILITY; VEGETABLE OILS; VISCOSITY;

EMULSIFICATION;

BRASSICA NAPUS; ZEA MAYS;

EID: 79952449487     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.014     Document Type: Article

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