Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W1/O/W2) double emulsions containing Lactobacillus dellbrueckii

Food Hydrocolloids

Volumn 64, Issue , 2017, Pages 133-148

  Eslami, Parisa ^a   Davarpanah, Leila ^b   Vahabzadeh, Farzaneh ^a  

^a AMIRKABIR UNIVERSITY OF TECHNOLOGY   (Iran)

^b MATERIALS AND ENERGY RESEARCH CENTER   (Iran)

Author keywords

Double emulsion; Lactic acid bacteria; Pickering; Rheology; Tween 80; CD

Indexed keywords

CYCLODEXTRINS; EMULSIFICATION; FLUORESCENCE MICROSCOPY; LACTIC ACID; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; SCANNING ELECTRON MICROSCOPY;

AQUEOUS PHASIS; DOUBLE EMULSIONS; EMULSION MORPHOLOGY; INCLUSION COMPLEX; LACTIC ACID BACTERIA; PICKERING; PICKERING EMULSIONS; TWEEN 80; WATER-IN-OIL-IN-WATER; Β-CYCLODEXTRIN;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85008618974     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.035     Document Type: Article

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