Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil
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- 作者：Thomas S.H. Leonga ; b ; c ; Meifang Zhoub ; Nivanyah Kukanc ; Muthupandian Ashokkumara ; b ; Gregory J.O. Martina ; c ; gjmartin@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Double emulsion ; Ultrasound ; Skim milk
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：685-695
- 全文大小：2302 K
文摘
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Water-in-oil-in-water double emulsions were made with skim milk and oil.
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Ultrasound (20 kHz) was used to create the inner and outer emulsion droplets.
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Entrapment of water varied with amount of ultrasonication and lipophilic surfactant.
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Milk proteins alone, in particular casein micelles, stabilised the outer oil droplets.
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Water-containing oil droplets of similar size to milk fat globules stable for 7 days.