Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 266-275

  Mun, Saehun ^a   Choi, Yongdoo ^b   Shim, Jae Yong ^c   Park, Kwan Hwa ^d   Kim, Yong Ro ^a  

^a Seoul National University   (South Korea)

^b National Cancer Center   (South Korea)

^c Hankyong National University   (South Korea)

^d SolarLight Ltd   (South Korea)

Author keywords

4 Glucanotransferase; PGPR; Stabilization; W O W emulsion

Indexed keywords

ENCAPSULATION EFFICIENCY; GLUCANOTRANSFERASE; LOW CONCENTRATIONS; MEAN DIAMETER; MODIFIED STARCHES; PGPR; POLYGLYCEROLS; POLYRICINOLEATE; SHEARING STRESS; SOYBEAN OIL; SURFACTANT CONCENTRATIONS; TWEEN-20; W/O/W EMULSION; WATER PHASE; WATER-IN-OIL-IN-WATER;

EMULSIFICATION; EMULSIONS; ENCAPSULATION; SONICATION; STABILIZATION; SURFACE ACTIVE AGENTS;

STARCH;

4ALPHA GLUCANOTRANSFERASE; BACTERIAL ENZYME; DYE; EMULSIFYING AGENT; MALTODEXTRIN; POLYGLYCEROL POLYRICINOLEATE; POLYSORBATE 20; SOYBEAN OIL; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; EMULSION; ENCAPSULATION; ENZYME MODIFICATION; ENZYME STABILITY; ESCHERICHIA COLI; HEAT; NONHUMAN; PARTICLE SIZE; SHEAR STRESS; TEMPERATURE; THERMUS AQUATICUS; ULTRASOUND; VISCOELASTICITY;

GLYCINE MAX;

EID: 79955634097     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.014     Document Type: Article

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