Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: emulsion stability and properties of the formed oil–aqueous interface-Reference-Cited by-同舟云学术

Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: emulsion stability and properties of the formed oil–aqueous interface

Published:2001-04 Issue:4 Volume:20 Page:327-340
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Bylaite Egle,Nylander Tommy,Venskutonis Rimantas,Jönsson Bengt

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference63 articles.

1. Developments in Food Chemistry 4;De Wit,1989

2. Developments in Food Chemistry 4;Kinsella,1989

3. Developments in Food Chemistry 1;Morr,1982

4. Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles

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