Fabrication of Stability of Collagen Peptide-loaded W/O/W Double Emulsions with Different Oil Phases
Author:
Publisher
Korean Society for Food Engineering
Subject
Food Science
Reference23 articles.
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3. Cofrades S , Antoniou I , Solas MT , Herrero AM , Jimenez-Colmenero F. 2013. Preparation and impact of multiple (water-in-oil-inwater) emulsions in meat systems. Food Chem. 141: 338-346.
4. Dickinson E , Golding M. 1997. Rheology of sodium caseinate stabilized oil-in-water emulsions. J. Colloid Interface Sci. 191(1): 166-176.
5. Gomez-Guillen MC , Gimenez B , Lopez-Caballero ME , Montero MP. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll. 25: 1813-1827.
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