Performance of oil-in-water emulsions stabilized by different types of surface-active components

[Display omitted] •O/W emulsions were produced with low levels of SAC.•Structure and concentration of SAC were correlated with IT and emulsion properties.•Two types of dispersed phases were evaluated: fish oil and orange essential oil.•Increase in the SAC concentration reduced the IT, except for GE....

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Veröffentlicht in:	Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2020-06, Vol.190, p.110939-110939, Article 110939
Hauptverfasser:	Paulo, Bruna Barbon, Alvim, Izabela Dutra, Reineccius, Gary, Prata, Ana Silvia
Format:	Artikel
Sprache:	eng
Schlagworte:	Emulsions Emulsions - chemistry Encapsulation Oils - chemistry Oils, Volatile - chemistry Particle Size Proteins Spray drying Surface Properties Triglycerides - chemistry Water - chemistry
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