A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate-Reference-Cited by-同舟云学术

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Published:2020-09-09 Issue:1 Volume:43 Page:70-79
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Hadian Mohammad¹²,Labbafi Mohsen¹,Hosseini Seyed Mohammad Hashem³,Safari Mohammad¹,Vries Renko de²

Affiliation:

1. Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

2. Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands

3. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

Funder

University of Tehran

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2020.1816178

Reference50 articles.

1. Food Emulsions

2. Emulsifiers

3. Charalambous, G.; Doxastakis, G. Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications. Elsevier: Amsterdam, 1989.

4. Hydrocolloids as emulsifiers and emulsion stabilizers

5. Formation, stability and properties of multilayer emulsions for application in the food industry

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