Multiple emulsions for food use

被引：292

作者：

Muschiolik, Gerald ^{[1
]}

机构：

[1] Univ Jena, Inst Nutr, D-07743 Jena, Germany

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2007年 / 12卷 / 4-5期

关键词：

multiple emulsion; double emulsion; W/O/W; O/W/O; food emulsions;

D O I：

10.1016/j.cocis.2007.07.006

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Numerous investigations were done to describe the effects of different food-grade components (e.g. lipid phases, emulsifiers, electrolytes, biopolymers, sugars) on the stability of multiple emulsions (type W/O/W and O/W/O). In addition to the emulsion composition, the stability of such systems also depends heavily on the emulsion matrix, influenced by the dispersing methods used. This review highlights recently published results of research done in the preparation of such dispersed systems and in the manipulation of their emulsion stability as well as encapsulation behaviour. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：213 / 220

页数：8

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