Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system

Food Chemistry

Volumn 206, Issue , 2016, Pages 59-66

  Eisinaite, Viktorija ^a   Juraite, Dovile ^a   Schroën, Karin ^b   Leskauskaite, Daiva ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Beetroot juice; Double emulsion; Food grade; Membrane emulsification

Indexed keywords

OILS AND FATS; SUNFLOWER OIL; VISCOSITY;

BEETROOT JUICE; DOUBLE EMULSIONS; EMULSIFICATION SYSTEMS; FOOD GRADE; MEMBRANE EMULSIFICATION; PREMIX MEMBRANE EMULSIFICATION; ROTOR-STATOR SYSTEM; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

GLASS; SUNFLOWER OIL; WATER; WHEY PROTEIN; EMULSION; VEGETABLE OIL;

ARTICLE; BEETROOT JUICE; EMULSION; FLOW KINETICS; FOOD INDUSTRY; FOOD PROCESSING; FRACTIONATION; FREEZE DRYING; HYBRID; HYBRID PREMIX EMULSIFICATION SYSTEM; MOLECULAR STABILITY; NONHUMAN; PARTICLE SIZE; PHASE TRANSITION; PHYSICAL CHEMISTRY; PRESSURE; VISCOSITY; BEET; CHEMISTRY; FRUIT AND VEGETABLE JUICE; PROCEDURES;

BETA VULGARIS; EMULSIONS; FOOD-PROCESSING INDUSTRY; FRUIT AND VEGETABLE JUICES; PLANT OILS; VISCOSITY; WHEY PROTEINS;

EID: 84961773643     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.046     Document Type: Article

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