Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion-Reference-Cited by-同舟云学术

Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion

Published:2022-05 Issue: Volume:376 Page:131929
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ghiasi Fatemeh,Golmakani Mohammad-Taghi,Eskandari Mohammad Hadi,Hosseini Seyed Mohammad Hashem

Funder

Shiraz University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Stabilisation of W/O/W double emulsion by polysaccharides as weak gels;Benna-Zayani;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

5. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

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