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International Journal of Food Properties Volume 20, 2017 - Issue 4
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Articles

Production and stabilization of a flaxseed oil multi-layer emulsion containing sodium caseinate and pectin

Canan KartalFaculty of Engineering, Department of Food Engineering, Ege University, Izmir, TurkeyCorrespondence[email protected]
,
Mustafa Kemal UnalFaculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
&
Semih OtlesFaculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
Pages 833-844 | Received 10 Nov 2015, Accepted 03 May 2016, Published online: 02 Oct 2016

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Rokeya Begum, Yus Aniza Yusof, Mohammad Gulzarul Aziz & M. Burhan Uddin. (2017) Structural and functional properties of pectin extracted from jackfruit (Artocarpus heterophyllus) waste: Effects of drying. International Journal of Food Properties 20:sup1, pages S190-S201.
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Articles from other publishers (7)

Júlia Teixé-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano & Olga Martín-Belloso. (2023) Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources. Foods 12:7, pages 1502.
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Xingfen He, Bin Wang, Yuhang Xue, Yanhua Li, Mingxiang Hu, Xingwang He, Jie Chen & Yuecheng Meng. (2023) Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. International Journal of Biological Macromolecules 234, pages 123675.
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Ratchadaporn Yooying, Janjira Tangsanthatkun, Chin Ping Tan, Utai Klinkesorn, Thepkunya Harnsilawat & Methavee Peanparkdee. (2022) Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate. Food Biophysics 18:1, pages 58-70.
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Xingfa Ma & Dereck E.W. Chatterton. (2021) Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocolloids 119, pages 106853.
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Moting Li, David Julian McClements, Xuebo Liu & Fuguo Liu. (2020) Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3159-3190.
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Wusigale, Li Liang & Yangchao Luo. (2020) Casein and pectin: Structures, interactions, and applications. Trends in Food Science & Technology 97, pages 391-403.
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Paola Fincheira, Olga Rubilar, Javier Espinoza, Washington Aniñir, Loreto Méndez, Amedea B. Seabra & Andrés Quiroz. (2019) Formulation of a controlled-release delivery carrier for volatile organic compounds using multilayer O/W emulsions to plant growth. Colloids and Surfaces A: Physicochemical and Engineering Aspects 580, pages 123738.
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