Depositing alginate on the surface of bilayer emulsions

Saman Sabet; Chris K. Seal; Peter J. Swedlund; Duncan J. McGillivray

doi:10.1016/j.foodhyd.2019.105385

Depositing alginate on the surface of bilayer emulsions

Saman Sabet, Chris K. Seal, Peter J. Swedlund, Duncan J. McGillivray

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Article number	105385
Journal	Food Hydrocolloids
Volume	100
Number of pages	10
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2019.105385
Publication status	Published - Mar 2020
MoE publication type	A1 Journal article-refereed

Fields of Science

Hydrogel beads
Bilayer emulsion
Competitive adsorption
Polysaccharide-protein interaction
Polysaccharide displacement
Alginate-gum arabic interaction
BETA-LACTOGLOBULIN
ANIONIC POLYSACCHARIDES
COMPETITIVE ADSORPTION
BIOPOLYMER MICROGELS
MULTILAYER EMULSIONS
IOTA-CARRAGEENAN
PROTEIN
STABILITY
ACACIA
GUM
416 Food Science

Access to Document

10.1016/j.foodhyd.2019.105385

Cite this

@article{39f171de4bff4f9093924afb5a168eb7,

title = "Depositing alginate on the surface of bilayer emulsions",

keywords = "Hydrogel beads, Bilayer emulsion, Competitive adsorption, Polysaccharide-protein interaction, Polysaccharide displacement, Alginate-gum arabic interaction, BETA-LACTOGLOBULIN, ANIONIC POLYSACCHARIDES, COMPETITIVE ADSORPTION, BIOPOLYMER MICROGELS, MULTILAYER EMULSIONS, IOTA-CARRAGEENAN, PROTEIN, STABILITY, ACACIA, GUM, 416 Food Science",

author = "Saman Sabet and Seal, {Chris K.} and Swedlund, {Peter J.} and McGillivray, {Duncan J.}",

year = "2020",

month = mar,

doi = "10.1016/j.foodhyd.2019.105385",

language = "English",

volume = "100",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Depositing alginate on the surface of bilayer emulsions

AU - Sabet, Saman

AU - Seal, Chris K.

AU - Swedlund, Peter J.

AU - McGillivray, Duncan J.

PY - 2020/3

Y1 - 2020/3

KW - Hydrogel beads

KW - Bilayer emulsion

KW - Competitive adsorption

KW - Polysaccharide-protein interaction

KW - Polysaccharide displacement

KW - Alginate-gum arabic interaction

KW - BETA-LACTOGLOBULIN

KW - ANIONIC POLYSACCHARIDES

KW - COMPETITIVE ADSORPTION

KW - BIOPOLYMER MICROGELS

KW - MULTILAYER EMULSIONS

KW - IOTA-CARRAGEENAN

KW - PROTEIN

KW - STABILITY

KW - ACACIA

KW - GUM

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2019.105385

DO - 10.1016/j.foodhyd.2019.105385

M3 - Article

SN - 0268-005X

VL - 100

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 105385

ER -