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Formation, stability and properties of multilayer emulsions for application in the food industry
The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the bas...
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| Published in: | Advances in colloid and interface science 2006-12, Vol.128, p.227-248 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c447t-a63c5ee003002c545423af7960f5294212644a5ac36d895fc44b9ddedf27f523 |
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| cites | cdi_FETCH-LOGICAL-c447t-a63c5ee003002c545423af7960f5294212644a5ac36d895fc44b9ddedf27f523 |
| container_end_page | 248 |
| container_issue | |
| container_start_page | 227 |
| container_title | Advances in colloid and interface science |
| container_volume | 128 |
| creator | Guzey, Demet McClements, D. Julian |
| description | The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the basic principles of multilayer emulsion formation, discusses the factors that influence the characteristics of the interfaces formed, and highlights the relationship between interfacial properties and emulsion functionality. Finally, it highlights some potential applications of the multilayer emulsion technology in the food industry for improving the stability of emulsions to environmental stresses or for developing controlled or triggered release systems. |
| doi_str_mv | 10.1016/j.cis.2006.11.021 |
| format | article |
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| ispartof | Advances in colloid and interface science, 2006-12, Vol.128, p.227-248 |
| issn | 0001-8686 1873-3727 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | Bridging flocculation Chemistry Chitosan - chemistry Colloidal dispersions Colloidal state and disperse state Colloids - chemistry Depletion flocculation Drug Delivery Systems Electrolytes Electrostatic attraction Emulsions Emulsions. Microemulsions. Foams Environment Exact sciences and technology Food Industry General and physical chemistry Hydrogen-Ion Concentration Layer-by-layer deposition Lipids - chemistry Multilayer formation Nanoparticles - chemistry Oxygen - chemistry Physical and chemical studies. Granulometry. Electrokinetic phenomena Polymers Salts - chemistry Salts - pharmacology Solvents - chemistry Static Electricity Surface physical chemistry |
| title | Formation, stability and properties of multilayer emulsions for application in the food industry |
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