Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions
Food Research International(2022)
摘要
•Composition of inner and outer aqueous phases composition affected the characteristics of W/O/W emulsions.•Ingredient engineering can be applied to improve the stability of double emulsions.•Emulsion stabilized by sodium caseinate presented smaller droplet sizes, higher viscosity and stability compared to the other systems.
更多查看译文
关键词
W/O/W double emulsions,Sodium caseinate,WPI,Kinetic stability
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要