Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

Calcium carbonate (CaCO(3)) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability...

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Detalles Bibliográficos
Autores principales: Zhang, Jie, Cao, Yanping, Xu, Duoxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9791041/
https://www.ncbi.nlm.nih.gov/pubmed/36579072
http://dx.doi.org/10.3389/fnut.2022.1090827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9791041/
https://www.ncbi.nlm.nih.gov/pubmed/36579072
http://dx.doi.org/10.3389/fnut.2022.1090827

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