Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 522, Issue , 2017, Pages 445-452

  Panagopoulou, Elli ^a   Evageliou, Vasiliki ^a   Kopsahelis, Nikolaos ^a   Ladakis, Dimitrios ^a   Koutinas, Apostolis ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bacterial cellulose (BC); Double emulsions; Polyglycerol polyricinoleate (PGPR); Stability; Whey protein isolate (WPI)

Indexed keywords

CELLULOSE; CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; EMULSIONS; OLIVE OIL; PROTEINS; SHEAR THINNING; SYSTEM STABILITY;

BACTERIAL CELLULOSE; DOUBLE EMULSIONS; DROPLET SIZES; OIL PHASE; POLYGLYCEROL POLYRICINOLEATE; STABILITY ASSESSMENT; WATER IN OIL IN WATER EMULSIONS; WHEY PROTEIN ISOLATE;

STABILITY;

BIOPOLYMER; CELLULOSE; OLIVE OIL; POLYGLYCEROL POLYRICINOLEATE; UNCLASSIFIED DRUG; WATER; WHEY PROTEIN;

ARTICLE; EMULSION; ENVIRONMENTAL TEMPERATURE; FLOCCULATION; FLOW; MICROSCOPY; PARTICLE SIZE; PH; PHASE SEPARATION; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; STORAGE; SURFACE AREA; SURFACE PROPERTY; TENSION; VISCOELASTICITY; WATER IN OIL IN WATER EMULSION;

BACTERIAL COUNT; CELLULOSE DERIVATIVES; EMULSIONS; MICROSTRUCTURE; PROTEINS;

EID: 85015985861     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2017.03.020     Document Type: Article

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