Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions


Kibici D., Kahveci D.

Journal of Food Science, vol.84, no.6, pp.1273-1280, 2019 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 84 Issue: 6
  • Publication Date: 2019
  • Doi Number: 10.1111/1750-3841.14619
  • Journal Name: Journal of Food Science
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1273-1280
  • Keywords: cyclodextrin, emulsion, lipid oxidation, maltodextrin, stability, HYDROLYZED WHEY-PROTEIN, LIPID OXIDATION, PHYSICOCHEMICAL PROPERTIES, INCLUSION COMPLEXES, SODIUM-CASEINATE, O/W EMULSIONS, XANTHAN GUM, ENCAPSULATION, INTERFACE, BEHAVIOR