Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling.
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DOI: 10.1016/j.foodres.2018.01.042
Abstract: The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in… read more here.
Keywords: water; pgpr water; emulsion; water transfer ... See more keywords