Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Anita Fechner; Annett Knoth; Inta Scherze; G. Muschiolik

doi:10.1016/j.foodhyd.2006.10.021

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Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Anita Fechner Annett Knoth Inta Scherze G. Muschiolik

Year: 2006 Journal: Food Hydrocolloids Vol: 21 (5-6)Pages: 943-952 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2006.10.021

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Keywords:

Conjugate Emulsion Aqueous two-phase system Chromatography Chemistry Sodium Caseinate Dextran Aqueous solution Phase (matter) Oil droplet Chemical engineering Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

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