Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

The influence of pH (4-7) and sodium alginate (SA) concentration (0.125-0.25wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey protein isolate (WPI) was investigated. Droplet size, droplet charge, creaming stability and optical microscopy measurements as well as determinat...

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Detalles Bibliográficos
Autores principales:	Fioramonti, S.A., Martinez, M.J., Pilosof, A.M.R., Rubiolo, A.C., Santiago, L.G.
Formato:	JOUR
Materias:	Creaming Emulsion stability Flocculation Layer-by-layer deposition Sodium alginate Whey protein isolate
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v43_n_p8_Fioramonti
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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