Barrier properties of heat treated starch Pickering emulsions.
Författare
Summary, in English
There is a recognized technological need for delivery systems encapsulating lipophilic substances in food and pharmaceutical products. Pickering emulsions can provide well-defined and highly stable systems, but may not provide good enough barrier properties. Starch granules, recently being used for Pickering stabilization, have the advantage of the ability to swell during gelatinization. Hence, this property could be used to tune and control barrier properties.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
- Biokemi och Strukturbiologi
Publiceringsår
2015
Språk
Engelska
Sidor
182-188
Publikation/Tidskrift/Serie
Journal of Colloid and Interface Science
Volym
450
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Food Engineering
- Biological Sciences
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1095-7103