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SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying

  • Published:2019-08 Issue: Volume:122 Page:383-391
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Benetti João Vitor MunariORCID,do Prado Silva Jessica Thaís,Nicoletti Vânia Regina

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Official methods of analysis;A.O.A.C,1990

2. Microencapsulation of lutein by spray-drying: Characterization and stability analyses to promote its use as a functional ingredient;Álvarez-Henao;Food Chemistry,2018

3. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications;Bakry;Comprehensive Reviews in Food Science and Food Safety,2016

4. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015

5. Effect of LBG on the gel properties of acid-induced SPI gels;Bi;LWT - Food Science and Technology,2017
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