Ultrasonic emulsification of whey protein isolate-stabilized nanoemulsions containing omega-3 oil from plant seed

American Journal of Food Technology

Volumn 7, Issue 9, 2012, Pages 532-541

  Chalothorn, K ^a   Warisnoicharoen, W ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Echium plantagineum; Nanoemulsions; Omega 3 fatty acids; Whey protein isolate

Indexed keywords

DROPLET DIAMETERS; ECHIUM PLANTAGINEUM; NANO-EMULSIONS; OIL WATER INTERFACES; OMEGA-3; OMEGA-3-FATTY ACIDS; PLANT SEEDS; PROCESS PARAMETERS; SIZE AND SIZE DISTRIBUTIONS; ULTRASONIC EMULSIFICATION; ULTRASONIC PROCESS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROTEINS; SEED; ULTRASONIC TESTING;

EMULSIFICATION;

ECHIUM; ECHIUM PLANTAGINEUM;

EID: 84864326432     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2012.532.541     Document Type: Article

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