Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920994" target="_blank" >RIV/60461373:22330/20:43920994 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/ceat.201900394" target="_blank" >https://onlinelibrary.wiley.com/doi/abs/10.1002/ceat.201900394</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/ceat.201900394" target="_blank" >10.1002/ceat.201900394</a>

Result language
angličtina
Original language name
Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry
Original language description
Water-in-oil-in-water (w/o/w) emulsions were prepared using commonly available raw materials and a two-step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions. © 2020 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Czech name
—
Czech description
—

Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)