Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions

Journal of Food Engineering

Volumn 156, Issue , 2015, Pages 31-38

  Fioramonti, Silvana A ^a   Arzeni, Carolina ^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

Alginate; Layer by layer deposition; Linseed oil; Maltodextrin; Multilayer emulsion; Whey protein

Indexed keywords

ALGINATE; DEPOSITION; DROPS; DRYING OILS; EMULSIONS; FREEZING; MULTILAYERS; OIL SHALE; OILSEEDS; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; STABILITY; THAWING;

BACK-SCATTERING PROFILES; ELECTROSTATIC DEPOSITION; INTERFACIAL MEMBRANES; LAYER BY LAYER DEPOSITION; LINSEED OIL; MACROSCOPIC PHASE SEPARATION; MALTODEXTRINS; WHEY PROTEINS;

EMULSIFICATION;

EID: 84923344424     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.01.013     Document Type: Article

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