Microstructure and long-term stability of spray dried emulsions with ultra-high oil content

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 857-867

  Sarkar, Anwesha ^a,b   Arfsten, Judith ^b   Golay, Pierre Alain ^b   Acquistapace, Simone ^b   Heinrich, Emmanuel ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cross linked interface; Mechanical stability; Oil oxidation; Oil powder; Spray dried emulsion; Ultra high oil content

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; OXIDATION; PHASE INTERFACES; PROTEINS; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING;

CROSS-LINKED INTERFACES; OIL CONTENTS; OIL OXIDATION; OIL POWDER; OXIDATIVE STABILITY; SPRAY DRIED; SPRAY DRIED EMULSION; ULTRA-HIGH; ULTRA-HIGH OIL CONTENT; WHEY PROTEINS;

MECHANICAL STABILITY;

EID: 84941798874     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.003     Document Type: Article

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