Food-grade Pickering emulsions stabilised with solid lipid particles
Author:
Affiliation:
1. School of Chemical Engineering
2. University of Birmingham
3. Birmingham
4. UK
Abstract
Aqueous dispersions of tripalmitin particles (with a minimum size of 130 nm) were produced, via a hot sonication method, with and without the addition of food-grade emulsifiers.
Funder
Engineering and Physical Sciences Research Council
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00238B
Reference29 articles.
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4. Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
5. Fat-crystal stabilised w/o emulsions for controlled salt release
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