The effects of biomacromolecules on the physical stability of W/O/W emulsions

Journal of Food Science and Technology

Volumn 54, Issue 2, 2017, Pages 469-480

  Li, Jinlong ^a,b   Zhu, Yunping ^a,b   Teng, Chao ^a,c   Xiong, Ke ^a,c   Yang, Ran ^a,c   Li, Xiuting ^a,b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients   (China)

^c Beijing Key Laboratory of Flavor Chemistry   (China)

Author keywords

Biomacromolecules; Physical stability; Rheological properties; W O W emulsions

Indexed keywords

BODY FLUIDS; EMULSIFICATION; FRUITS; PROTEINS; SODIUM; STABILITY; THERMODYNAMIC STABILITY;

BIOMACROMOLECULES; BOVINE SERUM ALBUMINS; CARBOXY METHYLCELLULOSE; HYDROXYPROPYL CHITOSANS; PHYSICAL STABILITY; RHEOLOGICAL PROPERTY; WATER-IN-OIL-IN-WATER; WHEY PROTEIN HYDROLYSATES;

EMULSIONS;

EID: 85010952304     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2488-9     Document Type: Article

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