Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers

LWT

Volumn 76, Issue , 2017, Pages 344-350

  Yamanaka, Yohei ^a,b   Kobayashi, Isao ^b   Neves, Marcos A ^a,b   Ichikawa, Sosaku ^a,b   Uemura, Kunihiko ^a   Nakajima, Mitsutoshi ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Dietary fiber; Layer by layer deposition; Short chain fatty acid; W O W emulsion; potential

Indexed keywords

BUTYRIC ACID; COATINGS; DEPOSITION; DROPS; EMULSIFICATION; EMULSIONS; FIBERS; LECITHIN; OSTWALD RIPENING; SOYBEAN OIL; ZETA POTENTIAL;

CARBOXYMETHYL CELLULOSE; DIETARY FIBERS; HIGH PRESSURE HOMOGENIZATION; LAYER BY LAYER DEPOSITION; SHORT-CHAIN FATTY ACIDS; STABILITY IMPROVEMENT; WATER IN OIL EMULSIONS; WATER-IN-OIL-IN-WATER;

FATTY ACIDS;

EID: 84981736891     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.063     Document Type: Article

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