Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability
W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Hitit University
2019-06-01
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| Serier: | Hittite Journal of Science and Engineering |
| Fag: | |
| Online adgang: | https://dergipark.org.tr/tr/download/article-file/1506573 |
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