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Flavour and Fragrance Journal

Volumn 31, Issue 1, 2016, Pages 51-56

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

(2) Zhang, Jian a Reineccius, Gary A a

a UNIVERSITY OF MINNESOTA (United States)

Author keywords

Beverage; Clouding agent; Encapsulation efficiency; Stability; W O W emulsions

Indexed keywords

BEVERAGES; CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; ENCAPSULATION; SUGAR (SUCROSE);

CLOUD APPLICATIONS; DROPLET DIAMETERS; ENCAPSULATION EFFICIENCY; MICROFLUIDIZATION; MODIFIED STARCHES; POLYGLYCEROL POLYRICINOLEATE; POOR PERFORMANCE; SUCROSE SOLUTION;

EMULSIONS;

EMULSIFYING AGENT; GELATIN; GUM ARABIC; MIGLYOL; POLYGLYCEROL POLYRICINOLEATE; POLYSORBATE 20; STARCH; SUCROSE; TERPENE; UNCLASSIFIED DRUG; WATER IN OIL IN WATER EMULSION; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DENSITY; ENCAPSULATION; MICROFLUIDICS; MOLECULAR STABILITY; NANOEMULSION; STORAGE TEMPERATURE; TURBIDITY;

EID: 84954373254 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3269 Document Type: Article

Times cited : (6)

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