Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 356-363

  Balcaen, Mathieu ^a   Vermeir, Lien ^a   Declerck, Arnout ^a   Van Der Meeren, Paul ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

CPMG; Double emulsion; Internal water phase gelation; Osmotic effects; PFG NMR; Whey protein isolate

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; OSMOSIS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SHEAR FLOW; WATER TREATMENT;

CPMG; DOUBLE EMULSIONS; EMULSION DROPLETS; INTERNAL WATER PHASE GELATION; OSMOTIC EFFECT; PFG-NMR; W-TYPES; WATER DROPLETS; WATER PHASIS; WHEY PROTEIN ISOLATE;

GELATION;

EID: 84960849626     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.011     Document Type: Article

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