Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein-Reference-Cited by-同舟云学术

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Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein

Published:2015-07 Issue: Volume:49 Page:156-163
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Matos M.,Gutiérrez G.,Iglesias O.,Coca J.,Pazos C.

Funder

Ministerio de Ciencia e Innovación

European Regional Development Fund

Consejería de Educación y Ciencia del Principado de Asturias

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Highly concentrated emulsions: physicochemical principles of formulation;Babak;Journal of Dispersion Science and Technology,2002

2. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006

3. Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein;Calero;Food Hydrocolloids,2013

4. Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose;Chen;Food Hydrocolloids,2013

5. Genetic variability in Musa fruit provitamin A carotenoids, lutein and mineral micronutrient contents;Davey;Food Chemistry,2009

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