Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

Journal of Food Engineering

Volumn 221, Issue , 2018, Pages 35-44

  Estrada Fernandez A G ^a   Roman Guerrero A ^a   Jimenez Alvarado R ^b   Lobato Calleros, C ^c   Alvarez Ramirez, J ^a   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Droplet size analysis; Morphology by confocal laser scanning microscopy; Oil in water in oil Pickering double emulsions; Particles hydrophobicity; Protein polysaccharide complexes

Indexed keywords

ADHESIVES; DROPS; EMULSIFICATION; HYDROPHOBICITY; INTEGRATED CIRCUITS; PROTEINS;

CONFOCAL LASER SCANNING MICROSCOPY; DOUBLE EMULSIONS; DROPLET SIZE ANALYSIS; HYDROPHOBIC PARTICLES; PROTEIN SECONDARY STRUCTURE; PROTEIN-POLYSACCHARIDE COMPLEX; SYNTHETIC SURFACTANTS; WHEY PROTEIN CONCENTRATE;

PARTICLE SIZE ANALYSIS;

EID: 85031399124     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.10.006     Document Type: Article

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