Registro:

Referencias:

• Arzeni, C., Pérez, O.E., Pilosof, A.M.R., Functionality of egg white proteins as affected by high intensity ultrasound (2012) Food Hydrocolloids, 29, pp. 308-316
• Carneiro, H.C.F., Tonon, R.V., Grosso, C.R.F., Hubinger, M.D., Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013) J. Food Eng., 115 (4), pp. 443-451
• Fioramonti, S.A., Martínez, M.J., Pilosof, A.M.R., Rubiolo, A.C., Santiago, L.G., Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration (2015) Food Hydrocolloids, 43, pp. 8-17
• Gharibzahedi, S.M.T., Razavi, S.H., Mousavi, S.M., Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums (2013) Carbohydr. Polym., 96, pp. 21-30
• Ghosh, S., Coupland, J.N., Factors affecting the freeze-thaw stability of emulsions (2008) Food Hydrocolloids, 22, pp. 105-111
• Ghosh, S., Rousseau, D., Freeze-thaw stability of water-in-oil emulsions (2009) J. Colloid Interface Sci., 339, pp. 91-102
• Ghosh, S., Cramp, G.L., Coupland, J.N., Effect of aqueous composition on the freeze-thaw stability of emulsions (2006) Colloids Surf., A, 272, pp. 82-88
• Gu, Y.S., Decker, E.A., McClements, D.J., Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin (2007) J. Food Eng., 80, pp. 1246-1254
• Guzey, D., McClements, D.J., Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes (2004) J. Agric. Food Chem., 55, pp. 475-485
• Guzey, D., McClements, D.J., Formation, stability and properties of multilayer emulsions for application in the food industry (2006) Adv. Colloid Interface Sci., 128, pp. 227-248
• Innis, S., Dietary ω-3 fatty acids and brain development (2007) J. Nutr., 137, pp. 855-859
• Jafari, S.M., Beheshti, P., Assadpour, E., Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum (2013) Int. J. Biol. Macromol., 61, pp. 182-188
• Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J., Stability and rheology of corn oil-in-water emulsions containing maltodextrin (2004) Food Res. Int., 37, pp. 857-859
• Lizarraga, M.S., Pan, L.G., Añón, M.C., Santiago, L.G., Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions - I. Whey protein concentrate (2008) Food Hydrocolloids, 22, pp. 868-878
• Martínez Navarrete, N., (1998) Termodinámica y Cinética de Sistemas Alimento Entorno, , ed. Universidad Politécnica de Valencia, España
• McClements, D.J., (1999) Food Emulsions: Principles, Practice, and Techniques, , CRC Press Boca Ratón, Florida, USA
• McClements, D.J., Decker, E.A., Weiss, J., Emulsion-based delivery systems for lipophilic bioactive components (2007) J. Food Sci., 72 (8), pp. 109-124
• Mengual, O., Meunier, G., Cayré, I., Puech, K., Snabre, P., Turbiscan MA 2000: Multiple light scattering measurement for concentrated emulsion and suspension instability analysis (1999) Talanta, 50 (2), pp. 445-456
• Mun, S., Cho, Y., Decker, E.A., McClements, D.J., Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets (2008) J. Food Eng., 86, pp. 508-518
• O'Regan, J., Mulvihill, D., Heat stability and freeze-thaw stability of oil-in water emulsions stabilised by sodium caseinate-maltodextrin conjugates (2010) Food Chem., 119, pp. 182-190
• Palazolo, G.G., Sobral, P.A., Wagner, J.R., Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates (2011) Food Hydrocolloids, 25, pp. 398-409
• Perez, A.A., Carrara, C.R., Sánchez, C.C., Santiago, L.G., Rodríguez Patino, J.M., Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH (2009) Food Hydrocolloids, 23 (5), pp. 1253-1262
• Perez, A.A., Sánchez, C.C., Patino, J.M.R., Rubiolo, A.C., Santiago, L.G., Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study (2010) Colloids Surf., B, 81 (1), pp. 50-57
• Pongsawatmanit, R., Harnsilawat, T., McClements, D.J., Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin (2006) Colloids Surf., A, 287, pp. 59-67
• Radosta, S., Schierbaum, F., Polymer-water interaction of maltodextrins (1990) Starch - Stärke, 4, pp. 142-147
• Rodea-González, D.A., Cruz-Olivares, J., Román-Guerrero, A., Rodríguez-Huezo, M.E., Vernon-Carter, E.J., Pérez-Alonso, C., Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices (2012) J. Food Eng., 111, pp. 102-109
• Thanasukarn, P., Pongsawatmanit, R., McClements, D.J., Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions (2006) Food Res. Int., 39, pp. 721-729
• Tolstoguzov, V., (2006) Food Polysaccharides and Their Applications, , second ed CRC/Taylor & Francis Boca Raton, FL
• Vanapalli, S.A., Palanuwech, J., Coupland, J.N., Stability of emulsions to dispersed phase crystallization: Effect of oil type, dispersed phase volume fraction, and cooling rate (2002) Colloids Surf., A, 204, pp. 227-237
• Wu, N., Huang, X., Yang, X., Guo, J., Zheng, E., Yin, S., Zhu, J., Zhang, J., Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling (2012) Food Hydrocolloids, 28, pp. 110-120
• Zhong, D., Huang, X., Yang, H., Cheng, R., New insights into viscosity abnormality of sodium alginate aqueous solution (2010) Carbohydr. Polym., 81, pp. 948-952

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------