Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

LWT

Volumn 86, Issue , 2017, Pages 166-173

  Geremias Andrade, Ivana M ^a   Souki, Nayla P D B G ^a   Moraes, Izabel C F ^a   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Babacu oil; Curcuminoid; Emulsion filled gels; Gel structure; Solid lipid microparticles

Indexed keywords

DAIRIES; EMULSIFICATION; GELS; OILS AND FATS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SURFACE ACTIVE AGENTS;

BABACU OIL; CONFOCAL LASER SCANNING MICROSCOPY; CURCUMINOID; GEL STRUCTURES; LIPID MICROPARTICLES; MECHANICAL CHARACTERIZATIONS; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY;

XANTHAN GUM;

EID: 85026667748     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.07.063     Document Type: Article

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