Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers

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• 作者：Yohei Yamanaka^a ; ^b ; Isao Kobayashi^b ; ^{isaok@affrc.go.jp} ; Marcos A. Neves^a ; ^b ; Sosaku Ichikawa^a ; ^b ; Kunihiko Uemura^a ; Mitsutoshi Nakajima^a ; ^b ; ^{nakajima.m.fu@u.tsukuba.ac.jp}
• 关键词：W/O/W emulsion ; Short-chain fatty acid ; Layer-by-layer deposition ; Dietary fiber ; ζ-potential
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：344-350
• 全文大小：869 K
• 卷排序：76

文摘

W/O/W emulsions loaded with short-chain fatty acid were produced. Primary W/O/W emulsions with a highly negative ζ-potential were obtained. Surface charge of W/O/W emulsion droplets was controlled by the most outer layer. Physical stability of W/O/W emulsion improved after layer-by-layer deposition.