Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1 /O/W2 multiple emulsions containing avocado oil-Reference-Cited by-同舟云学术

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1 /O/W2 multiple emulsions containing avocado oil

Published:2018-03-01 Issue:4 Volume:41 Page:e12684
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dias Sarah Vitorino Estevam¹^ORCID,Züge Luana Carolina Bosmuler²,Santos Alexandre Ferreira³,Scheer Agnes de Paula¹³

Affiliation:

1. Graduate Program in Food Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil

2. Câmpus Avançado de Jandaia do Sul, Federal University of Paraná; Jandaia do Sul Paraná 86900-000 Brazil

3. Department of Chemical Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil

Funder

Ministério da Educação

Universidade Federal do Paraná

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12684/fullpdf

Reference56 articles.

1. Seasonal changes of lipids and fatty acids in two varieties of avocado pear fruits;Abou-Aziz;Qualitas Plantarum Materiae Vegetables,1973

2. Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology;Akhtar;Food Hydrocolloids,2014

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Liquid-liquid two phase-system stabilized by tween 40 and 80 surfactants: multiparametric study;Polish Journal of Chemical Technology;2024-03-01

2. Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability;Food Research International;2022-12

3. Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles;Food Chemistry;2022-03

4. Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthy and Nutritional Food Products;Delivering Functionality in Foods;2022

5. Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels;Gels;2021-12-16