Article ID Journal Published Year Pages File Type
10602975 Carbohydrate Polymers 2012 5 Pages PDF
Abstract
► We studied the rheological properties (steady and dynamic) to determine the stability of W1/O/W2 double emulsions. ► The emulsion formulated with MG17%-MD66%-WPC17% (w/w) and ratio 1:2.12 provided a higher stability against droplet coalescence. ► In this study provided the bases for designing nutraceutical systems based on stable double emulsions.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Organic Chemistry
Preview
Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends
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