Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 17-26

  Oppermann, A K L ^a   Renssen, M ^a   Schuch, A ^b   Stieger, M ^a   Scholten, E ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Fat replacer; Gelling agents; Multiple emulsions; Stability; Yield

Indexed keywords

EID: 84923093643     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.027     Document Type: Article

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