Alginate submicron beads prepared through w/o emulsification and gelation with CaCl2 nanoparticles

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 428-434

  Paques, Jerome P ^a   Van der Linden, Erik ^a   Van Rijn, Cees J M ^a   Sagis, Leonard M C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

(v v); (w w); AES; Alginate; Calcium chloride nanoparticles; Congo red; CR; Cryo SEM; EDX; External gelation; MCT oil; PGPR; SEM; Submicron beads; Water in oil emulsions

Indexed keywords

ALGINATE; AUGER ELECTRON SPECTROSCOPY; CALCIUM CHLORIDE; EMULSIFICATION; EMULSIONS; ENERGY DISPERSIVE SPECTROSCOPY; GELATION; NANOPARTICLES;

% (V/V); % (W/W); AUGER-ELECTRON SPECTROSCOPY; CALCIUM CHLORIDE NANOPARTICLE; CONGO RED; CR; CRYO-SEM; ENERGY DISPERSIVE X RAY SPECTROSCOPY; EXTERNAL GELATION; MEDIUM CHAIN TRIGLYCERIDE OIL; MEDIUM CHAIN TRIGLYCERIDES; PGPR; SUBMICRON; SUBMICRON BEAD; TRIGLYCERIDE OIL; WATER-IN-OIL EMULSIONS;

SCANNING ELECTRON MICROSCOPY;

EID: 84871544889     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.012     Document Type: Article

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