Microstructure and long-term stability of spray dried emulsions with ultra-high oil content

Sarkar, A, Arfsten, J, Golay, PA et al. (2 more authors) (2016) Microstructure and long-term stability of spray dried emulsions with ultra-high oil content. Food Hydrocolloids, 52. 857 - 867. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Sarkar, A
  • Arfsten, J
  • Golay, PA
  • Acquistapace, S
  • Heinrich, E
Copyright, Publisher and Additional Information: © 2015, Elsevier. This is an author produced version of a paper accepted for publication in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Spray dried emulsion; oil powder; ultra-high oil content; mechanical stability; oil oxidation; cross-linked interface
Dates:
  • Published: January 2016
  • Accepted: 2 September 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Sep 2015 13:57
Last Modified: 08 Nov 2016 11:20
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2015.09.003
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2015.09.003

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