Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast

Food Research International

Volumn 81, Issue , 2016, Pages 66-73

  Firoozmand, Hassan ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

High internal phase emulsions; Interfacial adsorption; Lactic acid bacteria; Particles; Pickering emulsions; Yeast

Indexed keywords

BACTERIA; CELLS; CYTOLOGY; DROPS; ELEMENTARY PARTICLES; EMULSIFICATION; EMULSIONS; LACTIC ACID; OILS AND FATS; PHASE SEPARATION; YEAST;

HIGH INTERNAL PHASE EMULSIONS; INTERFACIAL ADSORPTION; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; PICKERING EMULSIONS; STREPTOCOCCUS THERMOPHILUS;

PHASE INTERFACES;

EID: 84954287314     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.018     Document Type: Article

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