Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

LWT

Volumn 59, Issue 2P1, 2014, Pages 621-628

  Bou, Ricard ^a   Cofrades, Susana ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Double emulsion; Encapsulation; Functional ingredient; Lipid phase; Riboflavin

Indexed keywords

EMULSIFICATION; FOOD STORAGE; HEAT TREATMENT; OLIVE OIL; PARTICLE SIZE; SUNFLOWER OIL; ENCAPSULATION; OSTWALD RIPENING; PHYSICOCHEMICAL PROPERTIES;

DOUBLE EMULSIONS; DROPLET-PARTICLES; FOOD GRADE; FOOD INGREDIENTS; FUNCTIONAL INGREDIENT; LIPID PHASE; LIPID SOURCES; OIL DROPLETS; PHYSICOCHEMICAL PROPERTY; RIBOFLAVIN; DYNAMIC RHEOLOGICAL PROPERTIES; ENCAPSULATION EFFICIENCY; ENVIRONMENTAL STRESS; PHYSICAL STABILITY;

ENCAPSULATION; FOOD STORAGE;

HELIANTHUS;

EID: 84907883253     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.044     Document Type: Article

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