Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 8-17

  Fioramonti, Silvana A ^a   Martinez, María J ^b   Pilosof, Ana M R ^b   Rubiolo, Amelia C ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Creaming; Emulsion stability; Flocculation; Layer by layer deposition; Sodium alginate; Whey protein isolate

Indexed keywords

BIOMOLECULES; DROPS; EMULSIONS; FLOCCULATION; OSTWALD RIPENING; PHASE INTERFACES; PHASE SEPARATION; POLYUNSATURATED FATTY ACIDS; PROTEINS; SODIUM; SODIUM ALGINATE;

CREAMING; DROPLET AGGREGATION; EFFECT OF PH; EMULSION STABILITY; INFLUENCE OF PH; LAYER BY LAYER DEPOSITION; LINSEED OIL; OIL-IN-WATER; PROPERTY; WHEY PROTEIN ISOLATE;

OILSEEDS;

EID: 84908456199     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.026     Document Type: Article

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