Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

Author:

O’Regan Jonathan,Mulvihill Daniel M.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Emulsifying properties of whey protein–dextrin conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. Single- and two-step emulsification to prepare a persistent multiple emulsions with a surfactant–polymer mixture;Allouche;Industrial Engineering Chemical Research,2003

3. AOAC (1995). Official methods of analysis (16th ed., pp. 1–75). Arlington, VA, USA: Association of Official Analytical Chemists.

4. Appelqvist, I. A. M., Golding, M., Vreeker, R., & Zuidam, J. (2007). Encapsulation and controlled release technologies in food systems (pp. 41–81).

5. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters;Benichou;Advances in Colloids and Interface Science,2004

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