Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Published 2016 View Full Article

Authors

Keywords

Double emulsion, PFG-NMR, Internal water phase gelation, Osmotic effects, CPMG, Whey protein isolate

Journal

FOOD HYDROCOLLOIDS

Volume 58, Issue -, Pages 356-363

Publisher

Elsevier BV

Online

2016-03-10

DOI

10.1016/j.foodhyd.2016.03.011

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