Concepedia

Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends

H. Carrillo-Navas, Julián Cruz-Olivares, Víctor Varela-Guerrero, Liliana Alamilla‐Beltrán, E.J. Vernon‐Carter, C. Pérez‐Alonso

Carbohydrate Polymers · 2011 · 57 citations · 23 references

DOI

Concepts

References

23

Nutraceuticals and functional foods: Whole versus processed foods

Fereidoon Shahidi · Trends in Food Science & Technology · 2008 · 430 citations

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Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson · Food Biophysics · 2010 · 413 citations

, , +2

Lipid technologies and applications

M. Gordon · Food Chemistry · 1998 · 374 citations

, , +5

Multiple emulsions for food use

G. Muschiolik · Current Opinion in Colloid & Interface Science · 2007 · 365 citations

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Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

Hugo Espinosa‐Andrews, O. Sandoval-Castilla, Humberto Vázquez‐Torres et al. · Carbohydrate Polymers · 2009 · 270 citations

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