Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing
Author:
Affiliation:
1. Department of Food Science, McGill University, Montreal, Quebec, Canada
Funder
the Discovery Grant from the Natural Sciences and Engineering Council (NSERC) of Canada
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2020.1822177
Reference34 articles.
1. Emulsion-based Systems for Delivery of Food Active Compounds
2. Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane
3. Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions
4. Analyses of the brominated vegetable oil in soft drinks using gas chromatography–flame ionization detector and atmospheric pressure gas chromatography–quadrupole/time-of-flight mass spectrometry
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