Fat crystal-stabilized water-in-oil emulsions as controlled release systems

LWT

Volumn 56, Issue 2, 2014, Pages 248-255

  Nadin, Maxime ^a   Rousseau, Dérick ^b   Ghosh, Supratim ^c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b RYERSON UNIVERSITY   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Fat crystallization; Osmosis; Pickering stabilization; Salt release; Water in oil emulsion

Indexed keywords

EMULSIFICATION; ENCAPSULATION; GLYCEROL;

CANOLA OIL; FAT CRYSTALLIZATION; FAT CRYSTALS; GLYCEROL MONOOLEATE; GLYCEROL MONOSTEARATE; OIL EMULSIONS; PICKERING STABILIZATION; POLYGLYCEROL POLYRICINOLEATE; SALT RELEASE; WATER-IN-OIL EMULSIONS;

EMULSIONS;

BRASSICA NAPUS VAR. NAPUS;

EID: 84892546726     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.044     Document Type: Article

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