Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 19, 2016, Pages 3873-3880

  Li, Jinlong ^a,b   Shi, Yiheng ^c   Zhu, Yunping ^a,d   Teng, Chao ^a,b   Li, Xiuting ^a,d  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b Beijing Higher Institution Engineering   (China)

^c NORTHWEST A F UNIVERSITY   (China)

^d Beijing Key Laboratory of Flavor Chemistry   (China)

Author keywords

controlled release; interface behavior; interface characteristics; natural macromolecule; stability; W O W emulsion

Indexed keywords

BODY FLUIDS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; PROTEINS; SODIUM; STABILITY; TUNGSTEN COMPOUNDS;

CONTROLLED RELEASE; CONTROLLED RELEASE PROPERTIES; HYDROXYPROPYL CHITOSANS; INTERFACE BEHAVIOR; INTERFACE CHARACTERISTIC; THERMODYNAMIC INSTABILITY; WATER IN OIL IN WATER EMULSIONS; WHEY PROTEIN HYDROLYSATES;

MACROMOLECULES;

EMULSION; OIL; WATER;

EMULSION; PARTICLE SIZE;

EMULSIONS; OILS; PARTICLE SIZE; WATER;

EID: 84969760855     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00956     Document Type: Article

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