Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin-pea protein isolate conjugate and Tween 80

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 599-608

  Tamnak, Sahar ^a   Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Tabatabaee Amid, Bahareh ^a   Kazemi, Milad ^a   Hedayatnia, Simin ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Double emulsion; Encapsulation properties; Pectin pea protein isolate conjugate; Recovery yield; Release; Stability

Indexed keywords

CONTROLLED DRUG DELIVERY; EMULSIFICATION; PROTEINS; TARGETED DRUG DELIVERY;

BEHAVIOR CHARACTERISTIC; DOUBLE EMULSIONS; ENCAPSULATION PROPERTY; PEA PROTEIN ISOLATES; PECTIN-PEA PROTEIN ISOLATE CONJUGATE; PROPERTY; RECOVERY YIELD; RELEASE; RELEASE BEHAVIORS; TWEEN 80;

EFFICIENCY;

EID: 84975506613     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.023     Document Type: Article

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