Bacterial cellulose as stabilizer of o/w emulsions
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- 作者：Paraskevi Paximada ; Erminda Tsouko ; Nikolaos Kopsahelis ; Apostolis A. Koutinas ; Ioanna Mandala ; imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Bacterial cellulose ; Emulsion ; HPMC ; CMC ; Viscosity ; Stability
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：53
- 期：Complete
- 页码：225-232
- 全文大小：1086 K
文摘
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Use of ultrasounds for the emulsions preparation stabilized by CMC, HPMC and BC.
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BC fibrils formed a strong gel-like viscoelastic network among oil droplets.
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BC emulsions were extremely stable typical for particle-stabilized emulsions.
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BC emulsions were not affected by changes in pH, temperature or ionic strength.