Natural oil emulsions stabilized by β-glucan gel

Miroslav Veverka; Tibor Dubaj; Eva Veverková; Peter Šimon

doi:10.1016/j.colsurfa.2017.10.043

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Natural oil emulsions stabilized by β-glucan gel

Miroslav Veverka Tibor Dubaj Eva Veverková Peter Šimon

Year: 2017 Journal: Colloids and Surfaces A Physicochemical and Engineering Aspects Vol: 537 Pages: 390-398 Publisher: Elsevier BV

DOI: 10.1016/j.colsurfa.2017.10.043

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Keywords:

Emulsion Ingredient Chemical engineering Creaming Gelatin Chemistry Oil droplet Syneresis Materials science Chromatography Food science Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Botanical Research and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Natural oil emulsions stabilized by β-glucan gel

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