Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

Abstract Due to their aqueous nature and biocompatibility, water/water emulsions are particularly advantageous in the production of low calorie functional food and bioactive carrier microparticles. The aim of this study was to investigate the stability of water/water emulsions formed by gelatin and...

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Bibliographic Details
Main Authors: Mayara Rocha Laranjo, Bernardo de Sá Costa, Edwin Elard Garcia-Rojas
Format: Article
Language:English
Published: Associação Brasileira de Polímeros
Series:Polímeros
Subjects:
biocompatibility
biopolymer
Pickering
phase separation
Online Access:http://www.scielo.br/pdf/po/v29n4/0104-1428-po-29-4-e2019051.pdf

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