Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system
详细信息 查看全文
- 作者：Viktorija Eisinaitea ; Dovile Juraitea ; Karin Schroë ; nb ; Daiva Leskauskaitea ; daiva.leskauskaite@ktu.lt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Double emulsion ; Beetroot juice ; Food-grade ; Membrane emulsification
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 September 2016
- 年：2016
- 卷：206
- 期：Complete
- 页码：59-66
- 全文大小：1272 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
Beetroot juice encapsulated in W/O/W emulsions using premix emulsification system.
- class="label">•
Stability of the W/O/W emulsions is related to their high viscosity.
- class="label">•
Processing at low viscosity followed by controlled swelling resulted in stable W/O/W emulsions.