Stability and release properties of double emulsions for food applications

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 316-323

  Sapei, Lanny ^a   Naqvi, Muhammad Ali ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Controlled release; Double emulsion; Gelatin; Modelling; Salt; Stability

Indexed keywords

ELECTROLYTES; EMULSIFICATION; EMULSIONS; OILS AND FATS; PHASE SEPARATION;

AQUEOUS PHASIS; CONTROLLED RELEASE; DOUBLE EMULSIONS; FOOD APPLICATIONS; GELATIN; MODELING; RELEASE BEHAVIORS; RELEASE PROPERTY; STABILITY PROPERTIES; WATER-IN-OIL-IN-WATER;

SODIUM CHLORIDE;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 80155147165     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.008     Document Type: Article

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