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Viability of Bacillus coagulans microencapsulated using a multilayer emulsion as a protection barrier
(Institute of Food Technologists, 2015)
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
(Elsevier, 2015-01)
The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing ...
Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
(Elsevier Science Sa, 2017-09)
The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the ...
Stabilization of multilayered emulsions by sodium caseinate and kappa-carrageenan
(Elsevier Sci LtdOxfordInglaterra, 2013)
Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
(Elsevier, 2015-01)
The influence of pH (4-7) and sodium alginate (SA) concentration (0.125-0.25wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey protein isolate (WPI) was investigated. Droplet size, droplet charge, ...
Aplicación de emulsiones multicapa para la encapsulación de aceites con alto contenido de ácidos grasos poliinsaturados
(2015-03-20)
Polyunsaturated fatty acids (PUFAs) are essential nutrients that have been related with prevention of cardiovascular disease and must be incorporated in the human diet. However, as they are sensitive to lipid oxidation, ...
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
(Elsevier, 2017-07)
Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling ...
Emulsões simples e multicamadas estabilizadas por lisozima e β-lactoglobulinaSimple and multilayers emulsion stabilized by lysozyme and β-lactoglobulin
(Universidade Federal de Viçosa, 2018)
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology
(Elsevier Science, 2021-12)
A multilayer microencapsulation process was carried out to protect and deliver chia oil, which presents high nutritional value but also a high susceptibility to lipid oxidation. A high-pressure homogenization was performed ...