Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
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2. Characterisation and properties of acacia senegal (l) willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 2: Mechanism of the maturation process;Aoki;Food Hydrocolloids,2007
3. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters;Benichou;Advances in Colloid and Interface Science,2004
4. On the film-forming and emulsion-stabilizing properties of gum arabic: Dilution and flocculation aspects;Dickinson;Food Hydrocolloids,1989
5. Studies of water-in-oil-in-water (W/O/W) multiple emulsions: Stabilization and controlled nutrient release;Dickinson,1993
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