Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80-Reference-Cited by-同舟云学术

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Published:2016-12 Issue: Volume:61 Page:599-608
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tamnak Sahar,Mirhosseini Hamed,Tan Chin Ping,Tabatabaee Amid Bahareh,Kazemi Milad,Hedayatnia Simin

Funder

Ministry of Science, Technology and Innovation for EScience Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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4. W/O/W double emulsions stabilized with WPI–polysaccharide complexes;Benichou;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2007

5. A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification;Berendsen;Food Hydrocolloids,2015

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