Double Emulsions Stabilized by Food Biopolymers
Double Emulsions Stabilized by Food Biopolymers
About this item
Full title
Author / Creator
Publisher
Boston: Boston : Springer US
Journal title
Language
English
Formats
Publication information
Publisher
Boston: Boston : Springer US
Subjects
More information
Scope and Contents
Contents
Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeri...
Alternative Titles
Full title
Double Emulsions Stabilized by Food Biopolymers
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_849623827
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_849623827
Other Identifiers
ISSN
1557-1858
E-ISSN
1557-1866
DOI
10.1007/s11483-010-9188-6
