Oil Powders and Gels from Particle-Stabilized Emulsions
Author:
Affiliation:
1. Institute of Food, Nutrition & Health, ETH, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland
2. Surfactant & Colloid Group, Department of Chemistry, University of Hull, Hull HU6 7RX, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la204811c
Reference14 articles.
1. Understanding foods as soft materials
2. Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process
3. Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
4. Influence of pH and ι-Carrageenan Concentration on Physicochemical Properties and Stability of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions
5. Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes
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