Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 259-267

  Mehrnia, Mohammad Amin ^a,b   Jafari, Seid Mahdi ^a   Makhmal Zadeh, Behzad S ^c   Maghsoudlou, Yahya ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b Ramin Agricultural and Natural Resources University Ahwaz   (Iran)

^c AHVAZ JUNDISHAPUR UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Crocin; Double emulsion; Microemulsion; Release; Rheology; Saffron

Indexed keywords

ADHESIVES; DROPS; EMULSIFICATION; FOOD ADDITIVES; PROTEINS; VISCOSITY;

CROCIN; DOUBLE EMULSIONS; DROPLETS SIZES; GUM ARABIC; HIGH VISCOSITIES; RELEASE; RELEASE PROPERTY; RHEOLOGICAL PROPERTY; SAFFRON; WHEY PROTEINS CONCENTRATE;

MICROEMULSIONS;

EID: 85007327584     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.033     Document Type: Article

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