Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release.

Liu, Jinning; Kharat, Mahesh; Tan, Yunbing; Zhou, Hualu; Muriel Mundo, Jorge L; McClements, David Julian

Liu, Jinning; Kharat, Mahesh; Tan, Yunbing; Zhou, Hualu; Muriel Mundo, Jorge L; McClements, David Julian.

Afiliação

Liu J; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Kharat M; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Tan Y; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Zhou H; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Muriel Mundo JL; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
McClements DJ; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China. Electronic address: mcclements@foodsci.umass.edu

Food Res Int ; 134: 109273, 2020 08.

Article em En | MEDLINE | ID: mdl-32517945

Assuntos

Água; Cristalização; Emulsões; Pressão Osmótica; Temperatura

Palavras-chave

Double emulsions; Hydrogenated soybean oil; Osmotic stress, solid lipid

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Estados Unidos

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