Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems-Reference-Cited by-同舟云学术

Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems

Published:2011-11-11 Issue:2 Volume:47 Page:248-254
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Li Bin,Jiang Yanfeng,Liu Fei,Chai Zhi,Li Yanxia,Li Yuanyuan,Leng Xiaojing

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02832.x/fullpdf

Reference26 articles.

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

5. Stabilisation of W/O/W double emulsion by polysaccharides as weak gels;Benna-Zayani;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

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