Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions

The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WP...

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Detalles Bibliográficos
Autores principales:	Fioramonti, S.A., Arzeni, C., Pilosof, A.M.R., Rubiolo, A.C., Santiago, L.G.
Formato:	JOUR
Materias:	Alginate Layer by layer deposition Linseed oil Maltodextrin Multilayer emulsion Whey protein Deposition Drops Drying oils Emulsions Freezing Multilayers Oil shale Oilseeds Phase separation Polysaccharides Proteins Stability Thawing Back-scattering profiles Electrostatic deposition Interfacial membranes Macroscopic phase separation Maltodextrins Whey proteins Emulsification
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v156_n_p31_Fioramonti
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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