Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes

Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with a bilayered oil–water interface consisting of a globular protein (β-lactoglobulin, bLG) and anionic polysaccharides (pectins with varying degree of methoxylation). With regard to t...

Full description

Saved in:
Bibliographic Details
Published inFood hydrocolloids Vol. 31; no. 2; pp. 438 - 445
Main Authors Serfert, Y., Schröder, J., Mescher, A., Laackmann, J., Rätzke, K., Shaikh, M.Q., Gaukel, V., Moritz, H.-U., Schuchmann, H.P., Walzel, P., Drusch, S., Schwarz, K.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.06.2013
Subjects
Layer-by-layer-technique
Microencapsulation
Spray drying
β-Lactoglobulin/pectin electrostatic complexes
Spray drying
Layer-by-layer-technique
Microencapsulation
β-Lactoglobulin/pectin electrostatic complexes
Online AccessGet full text

Cover

Abstract Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with a bilayered oil–water interface consisting of a globular protein (β-lactoglobulin, bLG) and anionic polysaccharides (pectins with varying degree of methoxylation). With regard to the atomization process, the emulsion spray droplet size generally decreased with increasing atomization energy. The spray droplet size distribution was narrower with rotary atomization compared to two-fluid nozzle atomization. The single droplet drying behaviour of the differently stabilized emulsions was similar as examined by acoustic levitation. With more than 95%, microencapsulation efficiency was high in all spray-dried particles. However, a shift in oil droplet size upon reconstitution indicated that oil droplet coalescence occurred within the process which was less pronounced in bilayer emulsions compared to the bLG-stabilised single layer emulsion. Data from interfacial viscoelasticity measurements showed distinct differences, which may explain oil droplet coalescence. The oxidative stability of encapsulated oil was influenced by both the physical state of the emulsions and the different constituents at the o/w-interface with bLG and low methoxylated pectin giving the best protection of the oil. [Display omitted] ► Protein/pectin complexes are formed at the oil–water-interface of emulsions containing fish oil. ► Increased interfacial dilatational elasticity in systems with pectins. ► Similar atomization and single droplet drying behavior among the layer-by-layer emulsions studied. ► Oil droplet coalescence occurred during reconstitution of emulsions after spray drying. ► Highest oxidative stability of fish oil in systems with low-methoxylated pectin.
AbstractList Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with a bilayered oil–water interface consisting of a globular protein (β-lactoglobulin, bLG) and anionic polysaccharides (pectins with varying degree of methoxylation). With regard to the atomization process, the emulsion spray droplet size generally decreased with increasing atomization energy. The spray droplet size distribution was narrower with rotary atomization compared to two-fluid nozzle atomization. The single droplet drying behaviour of the differently stabilized emulsions was similar as examined by acoustic levitation. With more than 95%, microencapsulation efficiency was high in all spray-dried particles. However, a shift in oil droplet size upon reconstitution indicated that oil droplet coalescence occurred within the process which was less pronounced in bilayer emulsions compared to the bLG-stabilised single layer emulsion. Data from interfacial viscoelasticity measurements showed distinct differences, which may explain oil droplet coalescence. The oxidative stability of encapsulated oil was influenced by both the physical state of the emulsions and the different constituents at the o/w-interface with bLG and low methoxylated pectin giving the best protection of the oil. [Display omitted] ► Protein/pectin complexes are formed at the oil–water-interface of emulsions containing fish oil. ► Increased interfacial dilatational elasticity in systems with pectins. ► Similar atomization and single droplet drying behavior among the layer-by-layer emulsions studied. ► Oil droplet coalescence occurred during reconstitution of emulsions after spray drying. ► Highest oxidative stability of fish oil in systems with low-methoxylated pectin.
Author Schröder, J.
Laackmann, J.
Gaukel, V.
Shaikh, M.Q.
Schuchmann, H.P.
Schwarz, K.
Rätzke, K.
Walzel, P.
Mescher, A.
Moritz, H.-U.
Serfert, Y.
Drusch, S.
Author_xml – sequence: 1
  givenname: Y.
  surname: Serfert
  fullname: Serfert, Y.
  email: info@lmmw.tu-berlin.de, yvonne.serfert@tu-berlin.de
  organization: Food Technology Division, Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany
– sequence: 2
  givenname: J.
  surname: Schröder
  fullname: Schröder, J.
  organization: Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
– sequence: 3
  givenname: A.
  surname: Mescher
  fullname: Mescher, A.
  organization: Department of Mechanical Process Engineering, University of Dortmund, Dortmund, Germany
– sequence: 4
  givenname: J.
  surname: Laackmann
  fullname: Laackmann, J.
  organization: Institute of Technical and Macromolecular Chemistry, Department of Chemistry, University of Hamburg, Hamburg, Germany
– sequence: 5
  givenname: K.
  surname: Rätzke
  fullname: Rätzke, K.
  organization: Institute for Materials Science, Multicomponent Materials, University of Kiel, Kiel, Germany
– sequence: 6
  givenname: M.Q.
  surname: Shaikh
  fullname: Shaikh, M.Q.
  organization: Institute for Materials Science, Multicomponent Materials, University of Kiel, Kiel, Germany
– sequence: 7
  givenname: V.
  surname: Gaukel
  fullname: Gaukel, V.
  organization: Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
– sequence: 8
  givenname: H.-U.
  surname: Moritz
  fullname: Moritz, H.-U.
  organization: Institute of Technical and Macromolecular Chemistry, Department of Chemistry, University of Hamburg, Hamburg, Germany
– sequence: 9
  givenname: H.P.
  surname: Schuchmann
  fullname: Schuchmann, H.P.
  organization: Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
– sequence: 10
  givenname: P.
  surname: Walzel
  fullname: Walzel, P.
  organization: Department of Mechanical Process Engineering, University of Dortmund, Dortmund, Germany
– sequence: 11
  givenname: S.
  surname: Drusch
  fullname: Drusch, S.
  organization: Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
– sequence: 12
  givenname: K.
  surname: Schwarz
  fullname: Schwarz, K.
  organization: Food Technology Division, Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany
BookMark eNqFkF1KAzEUhYNUsFWXIGQDM73J_GTmSUT8g4IPKvgW0uTGpkyTkkyrsy0X4pqcYt99unC453DONyMTHzwScsUgZ8Dq-Tq3IZjVYHIOjOeM5VCIEzJljSgywQoxIVPgdZMBVO9nZJbSGoAJYGxKVi_bqAZq4uD8B13iSu1d2EWqvKF253Xvgled6wcaLMXNrkujkOin61f05zvrlO7DRxeWu875-RbHf0-d7zFapZ3qqA6bbYdfmC7IqVVdwsvjPSdv93evt4_Z4vnh6fZmkekC2j7TllegrOa6FY2odClaI9plpVpTAtYlt2XVVnXZNK0qOWfLGhQ3WKExUDLA4pxUf7k6hpQiWrmNbqPiIBnIAy65lkdc8oBLMiZHXKPv-s-HY7m9wyiTdug1GhfHWdIE90_CLwb9e8c
CitedBy_id crossref_primary_10_2139_ssrn_4075707
crossref_primary_10_1007_s13197_024_06007_y
crossref_primary_10_1016_j_fbp_2020_09_004
crossref_primary_10_1016_j_foodhyd_2022_107842
crossref_primary_10_1080_02652048_2023_2274059
crossref_primary_10_1590_0104_1428_2404
crossref_primary_10_3109_02652048_2013_778909
crossref_primary_10_1016_j_jfoodeng_2018_08_025
crossref_primary_10_1080_07373937_2020_1862181
crossref_primary_10_1016_j_foodchem_2016_11_149
crossref_primary_10_1016_j_jfoodeng_2022_111056
crossref_primary_10_3390_foods11233750
crossref_primary_10_1007_s11947_013_1202_9
crossref_primary_10_1111_ijfs_15354
crossref_primary_10_1016_j_jfoodeng_2014_06_026
crossref_primary_10_1016_j_ijbiomac_2017_09_021
crossref_primary_10_1016_j_foodhyd_2016_08_013
crossref_primary_10_1007_s44187_023_00065_5
crossref_primary_10_1016_j_lwt_2016_06_053
crossref_primary_10_1016_j_fbp_2019_07_009
crossref_primary_10_1016_j_foodhyd_2019_105617
crossref_primary_10_1016_j_lwt_2021_111040
crossref_primary_10_1080_10408398_2013_845814
crossref_primary_10_1016_j_foodchem_2019_06_010
crossref_primary_10_1016_j_foodhyd_2018_01_039
crossref_primary_10_1080_10408398_2020_1786354
crossref_primary_10_1002_ffj_3270
crossref_primary_10_1016_j_crfs_2022_05_003
crossref_primary_10_1016_j_foodhyd_2017_04_005
crossref_primary_10_1016_j_jfoodeng_2015_06_022
crossref_primary_10_1016_j_foodhyd_2015_01_014
crossref_primary_10_1016_j_foodhyd_2020_106145
crossref_primary_10_1080_07373937_2024_2306525
crossref_primary_10_1002_ejlt_201400574
crossref_primary_10_1007_s11483_016_9446_3
crossref_primary_10_1007_s11483_016_9449_0
crossref_primary_10_1016_j_foodhyd_2019_04_002
crossref_primary_10_1111_jfpp_15753
crossref_primary_10_1016_j_foodhyd_2020_105929
crossref_primary_10_1146_annurev_food_022814_015651
crossref_primary_10_1080_00914037_2022_2042289
crossref_primary_10_1080_10408398_2023_2193982
Cites_doi 10.1016/j.foodhyd.2004.04.001
10.1021/la900919w
10.1021/ma0473521
10.1016/j.cis.2006.11.021
10.1080/07373930802135972
10.1016/S0927-7765(01)00173-4
10.1016/j.ejpb.2010.05.004
10.1016/j.foodhyd.2011.04.014
10.1016/j.jcis.2007.09.030
10.1016/j.foodres.2007.07.004
10.1021/jf063472r
10.1002/ceat.201100051
10.1016/j.foodhyd.2010.07.025
10.1016/j.cep.2005.11.004
10.1016/0009-2509(72)80104-0
10.1016/j.foodhyd.2008.08.005
10.1016/j.foodhyd.2010.08.023
10.1016/j.foodhyd.2011.08.006
10.1021/jf101348c
10.1007/s11483-008-9100-9
10.1021/jf800574s
10.1021/ie9904652
10.1021/jf034332+
10.1021/jf9037166
10.1016/j.foodchem.2007.12.016
10.1016/j.foodhyd.2012.01.002
10.1021/jf063068s
10.1111/j.1365-2621.2006.01454.x
10.1016/j.ijpharm.2012.06.052
10.1016/j.foodchem.2009.04.017
10.1016/j.carbpol.2009.12.038
10.1016/j.biotechadv.2006.07.003
10.1080/10408699891274354
10.1021/la061537e
10.1016/j.foodhyd.2011.02.023
10.1016/S0268-005X(01)00120-5
10.1111/j.1750-3841.2007.00507.x
10.1016/j.idairyj.2009.11.008
10.1016/j.colsurfb.2011.03.002
10.1021/la8033287
10.1021/jf981119i
10.1021/ac60214a047
10.1021/jf0479158
10.1016/j.foodhyd.2008.04.008
10.1016/j.foodhyd.2010.12.001
10.1021/jf062342f
10.1016/j.colsurfb.2009.07.014
10.1016/j.foodhyd.2010.08.007
ContentType Journal Article
Copyright 2012 Elsevier Ltd
Copyright_xml – notice: 2012 Elsevier Ltd
DBID AAYXX
CITATION
DOI 10.1016/j.foodhyd.2012.11.037
DatabaseName CrossRef
DatabaseTitle CrossRef
DatabaseTitleList
DeliveryMethod fulltext_linktorsrc
Discipline Engineering
EISSN 1873-7137
EndPage 445
ExternalDocumentID 10_1016_j_foodhyd_2012_11_037
S0268005X12003025
GroupedDBID --K
--M
.~1
0R~
1B1
1RT
1~.
1~5
29H
4.4
457
4G.
5GY
5VS
7-5
71M
8P~
9JM
9JN
AABNK
AABVA
AACTN
AAEDT
AAEDW
AAIAV
AAIKJ
AAKOC
AALCJ
AALRI
AAOAW
AAQFI
AAQXK
AATLK
AAXUO
ABFNM
ABFRF
ABGRD
ABJNI
ABMAC
ABNUV
ABXDB
ABYKQ
ACDAQ
ACGFO
ACGFS
ACIUM
ACRLP
ADBBV
ADEWK
ADEZE
ADMUD
ADQTV
AEBSH
AEFWE
AEKER
AENEX
AEQOU
AFKWA
AFTJW
AFXIZ
AGHFR
AGUBO
AGYEJ
AHHHB
AHPOS
AIEXJ
AIKHN
AITUG
AJBFU
AJOXV
AKURH
ALMA_UNASSIGNED_HOLDINGS
AMFUW
AMRAJ
ASPBG
AVWKF
AXJTR
AZFZN
BBWZM
BKOJK
BLXMC
CBWCG
CS3
EBS
EFJIC
EFLBG
EJD
ENUVR
EO8
EO9
EP2
EP3
FDB
FEDTE
FGOYB
FIRID
FNPLU
FYGXN
G-2
G-Q
GBLVA
HLV
HLY
HVGLF
HZ~
IHE
J1W
KOM
M41
MO0
N9A
NDZJH
O-L
O9-
OAUVE
OZT
P-8
P-9
P2P
PC.
Q38
R2-
RIG
ROL
RPZ
SAB
SCE
SDF
SDG
SES
SEW
SPC
SPCBC
SSA
SSG
SSZ
T5K
UHS
UNMZH
WH7
Y6R
~G-
~KM
AAHBH
AAXKI
AAYXX
AFJKZ
AKRWK
CITATION
ID FETCH-LOGICAL-c309t-cf250afc2c97875c479d79b5a9d40e642f459564889a4221b60a2de5edd0410e3
IEDL.DBID .~1
ISSN 0268-005X
IngestDate Thu Sep 26 16:37:38 EDT 2024
Fri Feb 23 02:32:37 EST 2024
IsPeerReviewed true
IsScholarly true
Issue 2
Keywords Spray drying
Layer-by-layer-technique
Microencapsulation
β-Lactoglobulin/pectin electrostatic complexes
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c309t-cf250afc2c97875c479d79b5a9d40e642f459564889a4221b60a2de5edd0410e3
PageCount 8
ParticipantIDs crossref_primary_10_1016_j_foodhyd_2012_11_037
elsevier_sciencedirect_doi_10_1016_j_foodhyd_2012_11_037
PublicationCentury 2000
PublicationDate 2013-06-01
PublicationDateYYYYMMDD 2013-06-01
PublicationDate_xml – month: 06
  year: 2013
  text: 2013-06-01
  day: 01
PublicationDecade 2010
PublicationTitle Food hydrocolloids
PublicationYear 2013
Publisher Elsevier Ltd
Publisher_xml – name: Elsevier Ltd
References Chen, McClements, Decker (bib4) 2010; 58
Taherian, Britten, Sabik, Fustier (bib50) 2011; 25
Walzel (bib53) 2010
Ganzevles, Fokkink, van Vliet, Cohen Stuart, de Jongh (bib13) 2008; 317
Guzey, Kim, McClements (bib19) 2004; 18
International Dairy Federation (bib24) 1991
Jafari, Assadpoor, He, Bhandari (bib25) 2008; 26
Savitzky, Golay (bib44) 1964; 36
Bouyer, Mekhloufi, Rosilio, Grossiord, Agnely (bib3) 2012; 436
Katsuda, McClements, Miglioranza, Decker (bib27) 2008; 56
McClements (bib36) 2006; 24
Shaw, McClements, Decker (bib47) 2007; 55
Ye (bib57) 2008; 43
Kruse, Kanzow, Rätzke, Faupel, Heuchel, Frahn (bib29) 2005; 38
,
.
Sperber, Schols, Cohen Stuart, Norde, Voragen (bib48) 2009; 23
Djordjevic, Cercaci, Alamed, McClements, Decker (bib9) 2007; 55
Li, Hu, Xiao, Du, Decker, McClements (bib30) 2010; 76
Murray, Durga, Yusoff, Stoyanov (bib39) 2011; 25
Liu, Zhao, Liu, Zhao (bib31) 2011; 25
Ganzevles, Zinoviadou, van Vliet, Cohen Stuart, de Jongh (bib14) 2006; 22
Serfert, Y., Drusch, S., Schwarz, K., Schröder, J., Mescher, A., Laackmann, J., et al. Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface.
Rodríguez Patino, Navarro Garcia, Rodriguez Niño (bib41) 2001; 21
Guzey, McClements (bib21) 2007; 55
Moreau, Kim, Decker, McClements (bib38) 2003; 51
Rodríguez Patino, Pilosof (bib42) 2011; 25
Dickinson (bib6) 2003; 17
Rodríguez Patino, Rodríguez Niño, Sánchez (bib43) 1999; 47
Drusch, Rätzke, Shaikh, Serfert, Steckel, Scampicchio (bib12) 2009; 4
Gharsallaoui, Saurel, Chambin, Cases, Voilley, Cayot (bib16) 2010; 122
Lopes da Silva, Rao, Stephen, Philips, Williams (bib32) 2006
Cho, Decker, McClements (bib5) 2009; 25
Drusch (bib10) 2013
Stone, Nickerson (bib49) 2012; 27
Gharsallaoui, Yamauchi, Chambin, Cases, Saurel (bib17) 2010; 80
Baeuerle, Otterbach, Gierschner, Baumann (bib1) 1977; 73
Xu, Wang, Jiang, Yuan, Gao (bib56) 2012; 28
Huang, Kumar, Mujumdar (bib23) 2006; 45
Walzel (bib54) 2011; 34
Drusch, Berg (bib11) 2008; 109
Lutz, Aserin, Wicker, Garti (bib34) 2009; 74
Guzey, McClements (bib20) 2006; 128–130
Jourdain, Schmitt, Leser, Murray, Dickinson (bib26) 2009; 25
Lucassen, Van Den Tempel (bib33) 1972; 27
Hecht, King (bib22) 2000; 39
Dickinson (bib8) 2011; 25
Klinkesorn, Sophanodora, Chinachoti, McClements, Decker (bib28) 2005; 53
Dickinson (bib7) 2009; 23
Blumenkrantz, Asboe-Hansen (bib2) 1973; 54
Schmitt, Sanchez, Desobry-Banon, Hardy (bib45) 1998; 38
Taneja, Singh (bib51) 2012; Vol. 3
McClements, Decker, Weiss (bib37) 2007; 72
Westergaard (bib55) 2004
Matalanis, Jones, McClements (bib35) 2011; 25
Gudipati, Sandra, McClements, Decker (bib18) 2010; 58
Perez, Sánchez, Rodríguez Patino, Rubiolo, Santiago (bib40) 2011; 85
Gharsallaoui, Roudaut, Chambin, Voilley, Saurel (bib15) 2007; 40
de Vos, Faas, Spasojevic, Sikkema (bib52) 2010; 20
Ganzevles (10.1016/j.foodhyd.2012.11.037_bib14) 2006; 22
Hecht (10.1016/j.foodhyd.2012.11.037_bib22) 2000; 39
Rodríguez Patino (10.1016/j.foodhyd.2012.11.037_bib43) 1999; 47
Guzey (10.1016/j.foodhyd.2012.11.037_bib20) 2006; 128–130
Walzel (10.1016/j.foodhyd.2012.11.037_bib53) 2010
Liu (10.1016/j.foodhyd.2012.11.037_bib31) 2011; 25
Dickinson (10.1016/j.foodhyd.2012.11.037_bib7) 2009; 23
Lucassen (10.1016/j.foodhyd.2012.11.037_bib33) 1972; 27
Rodríguez Patino (10.1016/j.foodhyd.2012.11.037_bib41) 2001; 21
Klinkesorn (10.1016/j.foodhyd.2012.11.037_bib28) 2005; 53
Moreau (10.1016/j.foodhyd.2012.11.037_bib38) 2003; 51
Gharsallaoui (10.1016/j.foodhyd.2012.11.037_bib17) 2010; 80
Jafari (10.1016/j.foodhyd.2012.11.037_bib25) 2008; 26
Taherian (10.1016/j.foodhyd.2012.11.037_bib50) 2011; 25
Gharsallaoui (10.1016/j.foodhyd.2012.11.037_bib15) 2007; 40
Li (10.1016/j.foodhyd.2012.11.037_bib30) 2010; 76
Taneja (10.1016/j.foodhyd.2012.11.037_bib51) 2012; Vol. 3
Ganzevles (10.1016/j.foodhyd.2012.11.037_bib13) 2008; 317
Ye (10.1016/j.foodhyd.2012.11.037_bib57) 2008; 43
Djordjevic (10.1016/j.foodhyd.2012.11.037_bib9) 2007; 55
Bouyer (10.1016/j.foodhyd.2012.11.037_bib3) 2012; 436
Schmitt (10.1016/j.foodhyd.2012.11.037_bib45) 1998; 38
McClements (10.1016/j.foodhyd.2012.11.037_bib36) 2006; 24
Murray (10.1016/j.foodhyd.2012.11.037_bib39) 2011; 25
Lopes da Silva (10.1016/j.foodhyd.2012.11.037_bib32) 2006
Gharsallaoui (10.1016/j.foodhyd.2012.11.037_bib16) 2010; 122
Guzey (10.1016/j.foodhyd.2012.11.037_bib21) 2007; 55
Katsuda (10.1016/j.foodhyd.2012.11.037_bib27) 2008; 56
Walzel (10.1016/j.foodhyd.2012.11.037_bib54) 2011; 34
Kruse (10.1016/j.foodhyd.2012.11.037_bib29) 2005; 38
Perez (10.1016/j.foodhyd.2012.11.037_bib40) 2011; 85
Baeuerle (10.1016/j.foodhyd.2012.11.037_bib1) 1977; 73
Sperber (10.1016/j.foodhyd.2012.11.037_bib48) 2009; 23
Gudipati (10.1016/j.foodhyd.2012.11.037_bib18) 2010; 58
McClements (10.1016/j.foodhyd.2012.11.037_bib37) 2007; 72
Rodríguez Patino (10.1016/j.foodhyd.2012.11.037_bib42) 2011; 25
Chen (10.1016/j.foodhyd.2012.11.037_bib4) 2010; 58
Guzey (10.1016/j.foodhyd.2012.11.037_bib19) 2004; 18
International Dairy Federation (10.1016/j.foodhyd.2012.11.037_bib24) 1991
Jourdain (10.1016/j.foodhyd.2012.11.037_bib26) 2009; 25
Dickinson (10.1016/j.foodhyd.2012.11.037_bib8) 2011; 25
de Vos (10.1016/j.foodhyd.2012.11.037_bib52) 2010; 20
Xu (10.1016/j.foodhyd.2012.11.037_bib56) 2012; 28
Drusch (10.1016/j.foodhyd.2012.11.037_bib12) 2009; 4
Lutz (10.1016/j.foodhyd.2012.11.037_bib34) 2009; 74
Shaw (10.1016/j.foodhyd.2012.11.037_bib47) 2007; 55
Drusch (10.1016/j.foodhyd.2012.11.037_bib11) 2008; 109
Huang (10.1016/j.foodhyd.2012.11.037_bib23) 2006; 45
Dickinson (10.1016/j.foodhyd.2012.11.037_bib6) 2003; 17
Stone (10.1016/j.foodhyd.2012.11.037_bib49) 2012; 27
Drusch (10.1016/j.foodhyd.2012.11.037_bib10) 2013
Savitzky (10.1016/j.foodhyd.2012.11.037_bib44) 1964; 36
Blumenkrantz (10.1016/j.foodhyd.2012.11.037_bib2) 1973; 54
Cho (10.1016/j.foodhyd.2012.11.037_bib5) 2009; 25
10.1016/j.foodhyd.2012.11.037_bib46
Matalanis (10.1016/j.foodhyd.2012.11.037_bib35) 2011; 25
Westergaard (10.1016/j.foodhyd.2012.11.037_bib55) 2004
References_xml – year: 2013
  ident: bib10
  article-title: An industry perspective on the advantages and disadvantages of different fish oil delivery systems
  publication-title: Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
  contributor:
    fullname: Drusch
– volume: 76
  start-page: 38
  year: 2010
  end-page: 47
  ident: bib30
  article-title: Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings
  publication-title: European Journal of Pharmaceutics and Biopharmaceutics
  contributor:
    fullname: McClements
– volume: 17
  start-page: 25
  year: 2003
  end-page: 39
  ident: bib6
  article-title: Hydrocolloids at interfaces and the influence on the properties of dispersed systems
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Dickinson
– volume: 55
  start-page: 3585
  year: 2007
  end-page: 3591
  ident: bib9
  article-title: Chemical and physical stability of citral and limonene in sodium dodecyl sulfate–chitosan and gum arabic-stabilized oil-in-water emulsions
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– year: 2006
  ident: bib32
  article-title: Pectins: structure, functionality, and uses
  publication-title: Food polysaccharides and their applications
  contributor:
    fullname: Williams
– volume: 25
  start-page: 1925
  year: 2011
  end-page: 1937
  ident: bib42
  article-title: Protein–polysaccharide interactions at fluid interfaces
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Pilosof
– volume: 109
  start-page: 17
  year: 2008
  end-page: 24
  ident: bib11
  article-title: Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability
  publication-title: Food Chemistry
  contributor:
    fullname: Berg
– volume: 128–130
  start-page: 227
  year: 2006
  end-page: 248
  ident: bib20
  article-title: Formation, stability and properties of multilayer emulsions for application in the food industry
  publication-title: Advances in Colloid and Interface Science
  contributor:
    fullname: McClements
– volume: 18
  start-page: 967
  year: 2004
  end-page: 975
  ident: bib19
  article-title: Factors influencing the production of o/w-emulsions stabilized by β-lactoglobulin -pectin membranes
  publication-title: Food Hydrocolloids
  contributor:
    fullname: McClements
– year: 2004
  ident: bib55
  article-title: Milk powder technology. Evaporation and spray-drying
  contributor:
    fullname: Westergaard
– volume: 27
  start-page: 271
  year: 2012
  end-page: 277
  ident: bib49
  article-title: Formation and functionality of whey protein isolate- (kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Nickerson
– volume: 38
  start-page: 9638
  year: 2005
  end-page: 9643
  ident: bib29
  article-title: Free volume in polyimides: positron annihilation experiments and molecular modeling
  publication-title: Macromolecules
  contributor:
    fullname: Frahn
– volume: 24
  start-page: 621
  year: 2006
  end-page: 625
  ident: bib36
  article-title: Non-covalent interactions between proteins and polysaccharides
  publication-title: Biotechnology Advances
  contributor:
    fullname: McClements
– volume: Vol. 3
  start-page: 105
  year: 2012
  end-page: 123
  ident: bib51
  article-title: Challenges for the delivery of long-chain n-3 fatty acids in functional foods
  publication-title: Annual review of food science and technology
  contributor:
    fullname: Singh
– volume: 53
  start-page: 4561
  year: 2005
  end-page: 4566
  ident: bib28
  article-title: Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– volume: 34
  start-page: 1039
  year: 2011
  end-page: 1048
  ident: bib54
  article-title: Influence of the spray method on product quality and morphology in spray drying
  publication-title: Chemical Engineering & Technology
  contributor:
    fullname: Walzel
– volume: 51
  start-page: 6612
  year: 2003
  end-page: 6617
  ident: bib38
  article-title: Production and characterization of oil-in-water emulsions containing droplets stabilized by b-lactoglobulin–pectin membranes
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: McClements
– year: 1991
  ident: bib24
  article-title: Anhydrous milk fat. Determination of peroxide value
  publication-title: International IDF standards 1991
  contributor:
    fullname: International Dairy Federation
– volume: 25
  start-page: 1966
  year: 2011
  end-page: 1983
  ident: bib8
  article-title: Mixed biopolymers at interfaces: competitive adsorption and multilayer structures
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Dickinson
– volume: 21
  start-page: 207
  year: 2001
  end-page: 216
  ident: bib41
  article-title: Protein–lipid interactions at the oil–water interface
  publication-title: Colloids and Surfaces B: Biointerfaces
  contributor:
    fullname: Rodriguez Niño
– volume: 43
  start-page: 406
  year: 2008
  end-page: 415
  ident: bib57
  article-title: Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review
  publication-title: International Journal of Food Science & Technology
  contributor:
    fullname: Ye
– volume: 73
  start-page: 281
  year: 1977
  end-page: 286
  ident: bib1
  article-title: Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pectinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten
  publication-title: Deutsche Lebensmittelrundschau
  contributor:
    fullname: Baumann
– volume: 22
  start-page: 10089
  year: 2006
  end-page: 10096
  ident: bib14
  article-title: Modulating surface rheology by electrostatic protein/polysaccharide interactions
  publication-title: Langmuir
  contributor:
    fullname: de Jongh
– volume: 317
  start-page: 137
  year: 2008
  end-page: 147
  ident: bib13
  article-title: Structure of mixed b-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study
  publication-title: Journal of Colloid and Interface Science
  contributor:
    fullname: de Jongh
– volume: 55
  start-page: 475
  year: 2007
  end-page: 485
  ident: bib21
  article-title: Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin–pectin complexes
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: McClements
– volume: 25
  start-page: 921
  year: 2011
  end-page: 927
  ident: bib31
  article-title: Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Zhao
– volume: 25
  start-page: 627
  year: 2011
  end-page: 638
  ident: bib39
  article-title: Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Stoyanov
– volume: 74
  start-page: 178
  year: 2009
  end-page: 185
  ident: bib34
  article-title: Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
  publication-title: Colloids and Surfaces B: Biointerfaces
  contributor:
    fullname: Garti
– volume: 23
  start-page: 765
  year: 2009
  end-page: 772
  ident: bib48
  article-title: Influence of the overall charge and local charge density of pectin on the complex formation between pectin and b-lactoglobulin
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Voragen
– volume: 80
  start-page: 817
  year: 2010
  end-page: 827
  ident: bib17
  article-title: Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Saurel
– volume: 36
  start-page: 1627
  year: 1964
  end-page: 1639
  ident: bib44
  article-title: Smoothing and differentiation of data by simplified least squares procedures
  publication-title: Analytical Chemistry
  contributor:
    fullname: Golay
– volume: 56
  start-page: 5926
  year: 2008
  end-page: 5931
  ident: bib27
  article-title: Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– year: 2010
  ident: bib53
  article-title: Spraying and atomizing of liquids
  publication-title: Ullmann's encyclopedia of industrial chemistry
  contributor:
    fullname: Walzel
– volume: 40
  start-page: 1107
  year: 2007
  end-page: 1121
  ident: bib15
  article-title: Applications of spray-drying in microencapsulation of food ingredients: an overview
  publication-title: Food Research International
  contributor:
    fullname: Saurel
– volume: 122
  start-page: 447
  year: 2010
  end-page: 454
  ident: bib16
  article-title: Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions
  publication-title: Food Chemistry
  contributor:
    fullname: Cayot
– volume: 58
  start-page: 8093
  year: 2010
  end-page: 8099
  ident: bib18
  article-title: Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– volume: 58
  start-page: 3779
  year: 2010
  end-page: 3784
  ident: bib4
  article-title: Role of continuous phase anionic polysaccharides on the oxidative stability of Menhaden oil-in-water emulsions
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– volume: 4
  start-page: 42
  year: 2009
  end-page: 48
  ident: bib12
  article-title: Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients
  publication-title: Food Biophysics
  contributor:
    fullname: Scampicchio
– volume: 25
  start-page: 10026
  year: 2009
  end-page: 10037
  ident: bib26
  article-title: Mixed layers of sodium caseinate + dextran Sulfate: Influence of order of addition to oil–water interface
  publication-title: Langmuir
  contributor:
    fullname: Dickinson
– volume: 28
  start-page: 258
  year: 2012
  end-page: 266
  ident: bib56
  article-title: Impact of whey protein – beet pectin conjugation on the physicochemical stability of b-carotene emulsions
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Gao
– volume: 20
  start-page: 292
  year: 2010
  end-page: 302
  ident: bib52
  article-title: Encapsulation for preservation of functionality and targeted delivery of bioactive food components
  publication-title: International Dairy Journal
  contributor:
    fullname: Sikkema
– volume: 23
  start-page: 1473
  year: 2009
  end-page: 1482
  ident: bib7
  article-title: Hydrocolloids as emulsifiers and emulsion stabilizers
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Dickinson
– volume: 39
  start-page: 1756
  year: 2000
  end-page: 1765
  ident: bib22
  article-title: Spray drying: influence of developing drop morphology on drying rates and retention of volatile substances. 1. Single-drop experiments
  publication-title: Industrial & Engineering Chemistry Research
  contributor:
    fullname: King
– volume: 27
  start-page: 1283
  year: 1972
  end-page: 1291
  ident: bib33
  article-title: Dynamic measurements of dilational properties of a liquid interface
  publication-title: Chemical Engineering Science
  contributor:
    fullname: Van Den Tempel
– volume: 85
  start-page: 306
  year: 2011
  end-page: 315
  ident: bib40
  article-title: Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation
  publication-title: Colloids and Surfaces B: Biointerfaces
  contributor:
    fullname: Santiago
– volume: 45
  start-page: 461
  year: 2006
  end-page: 470
  ident: bib23
  article-title: A comparative study of a spray dryer with rotary disc atomizer and pressure nozzle using computational fluid dynamic simulations
  publication-title: Chemical Engineering and Processing
  contributor:
    fullname: Mujumdar
– volume: 47
  start-page: 2241
  year: 1999
  end-page: 2248
  ident: bib43
  article-title: Adsorption of whey protein isolate at the oil–water interface as a function of processing conditions: a Rheokinetic study
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Sánchez
– volume: 72
  start-page: 109
  year: 2007
  end-page: 124
  ident: bib37
  article-title: Emulsion based delivery systems for lipophilic bioactive components
  publication-title: Journal of Food Science
  contributor:
    fullname: Weiss
– volume: 54
  start-page: 484
  year: 1973
  end-page: 489
  ident: bib2
  article-title: New method for quantitative determination of uronic acids
  publication-title: Analytical Chemistry
  contributor:
    fullname: Asboe-Hansen
– volume: 25
  start-page: 1865
  year: 2011
  end-page: 1880
  ident: bib35
  article-title: Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
  publication-title: Food Hydrocolloids
  contributor:
    fullname: McClements
– volume: 25
  start-page: 868
  year: 2011
  end-page: 878
  ident: bib50
  article-title: Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Fustier
– volume: 38
  start-page: 689
  year: 1998
  end-page: 753
  ident: bib45
  article-title: Structure and technofunctional properties of protein–polysaccharide complexes: a review
  publication-title: Critical Reviews in Food Science and Nutrition
  contributor:
    fullname: Hardy
– volume: 26
  start-page: 816
  year: 2008
  end-page: 835
  ident: bib25
  article-title: Encapsulation efficiency of food flavours and oils during spray drying
  publication-title: Drying Technology
  contributor:
    fullname: Bhandari
– volume: 55
  start-page: 3112
  year: 2007
  end-page: 3119
  ident: bib47
  article-title: Spray-dried multilayered emulsions as a delivery method for ω-3 fatty acids into food systems
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Decker
– volume: 436
  start-page: 359
  year: 2012
  end-page: 378
  ident: bib3
  article-title: Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?
  publication-title: International Journal of Pharmaceutics
  contributor:
    fullname: Agnely
– volume: 25
  start-page: 2654
  year: 2009
  end-page: 2660
  ident: bib5
  article-title: Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets
  publication-title: Langmuir
  contributor:
    fullname: McClements
– volume: 18
  start-page: 967
  year: 2004
  ident: 10.1016/j.foodhyd.2012.11.037_bib19
  article-title: Factors influencing the production of o/w-emulsions stabilized by β-lactoglobulin -pectin membranes
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2004.04.001
  contributor:
    fullname: Guzey
– volume: 25
  start-page: 10026
  issue: 17
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib26
  article-title: Mixed layers of sodium caseinate + dextran Sulfate: Influence of order of addition to oil–water interface
  publication-title: Langmuir
  doi: 10.1021/la900919w
  contributor:
    fullname: Jourdain
– volume: 38
  start-page: 9638
  issue: 23
  year: 2005
  ident: 10.1016/j.foodhyd.2012.11.037_bib29
  article-title: Free volume in polyimides: positron annihilation experiments and molecular modeling
  publication-title: Macromolecules
  doi: 10.1021/ma0473521
  contributor:
    fullname: Kruse
– volume: 128–130
  start-page: 227
  year: 2006
  ident: 10.1016/j.foodhyd.2012.11.037_bib20
  article-title: Formation, stability and properties of multilayer emulsions for application in the food industry
  publication-title: Advances in Colloid and Interface Science
  doi: 10.1016/j.cis.2006.11.021
  contributor:
    fullname: Guzey
– year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib53
  article-title: Spraying and atomizing of liquids
  contributor:
    fullname: Walzel
– volume: 26
  start-page: 816
  year: 2008
  ident: 10.1016/j.foodhyd.2012.11.037_bib25
  article-title: Encapsulation efficiency of food flavours and oils during spray drying
  publication-title: Drying Technology
  doi: 10.1080/07373930802135972
  contributor:
    fullname: Jafari
– volume: 21
  start-page: 207
  issue: 1–3
  year: 2001
  ident: 10.1016/j.foodhyd.2012.11.037_bib41
  article-title: Protein–lipid interactions at the oil–water interface
  publication-title: Colloids and Surfaces B: Biointerfaces
  doi: 10.1016/S0927-7765(01)00173-4
  contributor:
    fullname: Rodríguez Patino
– volume: 76
  start-page: 38
  issue: 1
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib30
  article-title: Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings
  publication-title: European Journal of Pharmaceutics and Biopharmaceutics
  doi: 10.1016/j.ejpb.2010.05.004
  contributor:
    fullname: Li
– volume: 25
  start-page: 1865
  issue: 8
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib35
  article-title: Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2011.04.014
  contributor:
    fullname: Matalanis
– volume: 317
  start-page: 137
  issue: 1
  year: 2008
  ident: 10.1016/j.foodhyd.2012.11.037_bib13
  article-title: Structure of mixed b-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study
  publication-title: Journal of Colloid and Interface Science
  doi: 10.1016/j.jcis.2007.09.030
  contributor:
    fullname: Ganzevles
– volume: 40
  start-page: 1107
  issue: 9
  year: 2007
  ident: 10.1016/j.foodhyd.2012.11.037_bib15
  article-title: Applications of spray-drying in microencapsulation of food ingredients: an overview
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2007.07.004
  contributor:
    fullname: Gharsallaoui
– volume: 55
  start-page: 3585
  issue: 9
  year: 2007
  ident: 10.1016/j.foodhyd.2012.11.037_bib9
  article-title: Chemical and physical stability of citral and limonene in sodium dodecyl sulfate–chitosan and gum arabic-stabilized oil-in-water emulsions
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf063472r
  contributor:
    fullname: Djordjevic
– volume: 34
  start-page: 1039
  issue: 7
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib54
  article-title: Influence of the spray method on product quality and morphology in spray drying
  publication-title: Chemical Engineering & Technology
  doi: 10.1002/ceat.201100051
  contributor:
    fullname: Walzel
– volume: 25
  start-page: 627
  issue: 4
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib39
  article-title: Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2010.07.025
  contributor:
    fullname: Murray
– volume: 45
  start-page: 461
  issue: 6
  year: 2006
  ident: 10.1016/j.foodhyd.2012.11.037_bib23
  article-title: A comparative study of a spray dryer with rotary disc atomizer and pressure nozzle using computational fluid dynamic simulations
  publication-title: Chemical Engineering and Processing
  doi: 10.1016/j.cep.2005.11.004
  contributor:
    fullname: Huang
– volume: 27
  start-page: 1283
  issue: 6
  year: 1972
  ident: 10.1016/j.foodhyd.2012.11.037_bib33
  article-title: Dynamic measurements of dilational properties of a liquid interface
  publication-title: Chemical Engineering Science
  doi: 10.1016/0009-2509(72)80104-0
  contributor:
    fullname: Lucassen
– volume: 23
  start-page: 1473
  issue: 6
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib7
  article-title: Hydrocolloids as emulsifiers and emulsion stabilizers
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2008.08.005
  contributor:
    fullname: Dickinson
– volume: 25
  start-page: 921
  issue: 5
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib31
  article-title: Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2010.08.023
  contributor:
    fullname: Liu
– year: 1991
  ident: 10.1016/j.foodhyd.2012.11.037_bib24
  article-title: Anhydrous milk fat. Determination of peroxide value
  contributor:
    fullname: International Dairy Federation
– volume: 27
  start-page: 271
  issue: 2
  year: 2012
  ident: 10.1016/j.foodhyd.2012.11.037_bib49
  article-title: Formation and functionality of whey protein isolate- (kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2011.08.006
  contributor:
    fullname: Stone
– volume: 58
  start-page: 8093
  issue: 13
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib18
  article-title: Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf101348c
  contributor:
    fullname: Gudipati
– volume: 4
  start-page: 42
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib12
  article-title: Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients
  publication-title: Food Biophysics
  doi: 10.1007/s11483-008-9100-9
  contributor:
    fullname: Drusch
– volume: 56
  start-page: 5926
  issue: 14
  year: 2008
  ident: 10.1016/j.foodhyd.2012.11.037_bib27
  article-title: Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf800574s
  contributor:
    fullname: Katsuda
– volume: 39
  start-page: 1756
  issue: 6
  year: 2000
  ident: 10.1016/j.foodhyd.2012.11.037_bib22
  article-title: Spray drying: influence of developing drop morphology on drying rates and retention of volatile substances. 1. Single-drop experiments
  publication-title: Industrial & Engineering Chemistry Research
  doi: 10.1021/ie9904652
  contributor:
    fullname: Hecht
– volume: 51
  start-page: 6612
  issue: 22
  year: 2003
  ident: 10.1016/j.foodhyd.2012.11.037_bib38
  article-title: Production and characterization of oil-in-water emulsions containing droplets stabilized by b-lactoglobulin–pectin membranes
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf034332+
  contributor:
    fullname: Moreau
– volume: 58
  start-page: 3779
  issue: 6
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib4
  article-title: Role of continuous phase anionic polysaccharides on the oxidative stability of Menhaden oil-in-water emulsions
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf9037166
  contributor:
    fullname: Chen
– volume: Vol. 3
  start-page: 105
  year: 2012
  ident: 10.1016/j.foodhyd.2012.11.037_bib51
  article-title: Challenges for the delivery of long-chain n-3 fatty acids in functional foods
  contributor:
    fullname: Taneja
– volume: 109
  start-page: 17
  issue: 1
  year: 2008
  ident: 10.1016/j.foodhyd.2012.11.037_bib11
  article-title: Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2007.12.016
  contributor:
    fullname: Drusch
– volume: 28
  start-page: 258
  issue: 2
  year: 2012
  ident: 10.1016/j.foodhyd.2012.11.037_bib56
  article-title: Impact of whey protein – beet pectin conjugation on the physicochemical stability of b-carotene emulsions
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2012.01.002
  contributor:
    fullname: Xu
– volume: 55
  start-page: 3112
  year: 2007
  ident: 10.1016/j.foodhyd.2012.11.037_bib47
  article-title: Spray-dried multilayered emulsions as a delivery method for ω-3 fatty acids into food systems
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf063068s
  contributor:
    fullname: Shaw
– year: 2013
  ident: 10.1016/j.foodhyd.2012.11.037_bib10
  article-title: An industry perspective on the advantages and disadvantages of different fish oil delivery systems
  contributor:
    fullname: Drusch
– volume: 43
  start-page: 406
  issue: 3
  year: 2008
  ident: 10.1016/j.foodhyd.2012.11.037_bib57
  article-title: Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review
  publication-title: International Journal of Food Science & Technology
  doi: 10.1111/j.1365-2621.2006.01454.x
  contributor:
    fullname: Ye
– volume: 436
  start-page: 359
  issue: 1–2
  year: 2012
  ident: 10.1016/j.foodhyd.2012.11.037_bib3
  article-title: Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?
  publication-title: International Journal of Pharmaceutics
  doi: 10.1016/j.ijpharm.2012.06.052
  contributor:
    fullname: Bouyer
– volume: 73
  start-page: 281
  year: 1977
  ident: 10.1016/j.foodhyd.2012.11.037_bib1
  article-title: Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pectinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten
  publication-title: Deutsche Lebensmittelrundschau
  contributor:
    fullname: Baeuerle
– year: 2006
  ident: 10.1016/j.foodhyd.2012.11.037_bib32
  article-title: Pectins: structure, functionality, and uses
  contributor:
    fullname: Lopes da Silva
– volume: 54
  start-page: 484
  year: 1973
  ident: 10.1016/j.foodhyd.2012.11.037_bib2
  article-title: New method for quantitative determination of uronic acids
  publication-title: Analytical Chemistry
  contributor:
    fullname: Blumenkrantz
– volume: 122
  start-page: 447
  issue: 2
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib16
  article-title: Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2009.04.017
  contributor:
    fullname: Gharsallaoui
– volume: 80
  start-page: 817
  issue: 3
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib17
  article-title: Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
  publication-title: Carbohydrate Polymers
  doi: 10.1016/j.carbpol.2009.12.038
  contributor:
    fullname: Gharsallaoui
– volume: 24
  start-page: 621
  issue: 6
  year: 2006
  ident: 10.1016/j.foodhyd.2012.11.037_bib36
  article-title: Non-covalent interactions between proteins and polysaccharides
  publication-title: Biotechnology Advances
  doi: 10.1016/j.biotechadv.2006.07.003
  contributor:
    fullname: McClements
– volume: 38
  start-page: 689
  issue: 8
  year: 1998
  ident: 10.1016/j.foodhyd.2012.11.037_bib45
  article-title: Structure and technofunctional properties of protein–polysaccharide complexes: a review
  publication-title: Critical Reviews in Food Science and Nutrition
  doi: 10.1080/10408699891274354
  contributor:
    fullname: Schmitt
– volume: 22
  start-page: 10089
  issue: 24
  year: 2006
  ident: 10.1016/j.foodhyd.2012.11.037_bib14
  article-title: Modulating surface rheology by electrostatic protein/polysaccharide interactions
  publication-title: Langmuir
  doi: 10.1021/la061537e
  contributor:
    fullname: Ganzevles
– volume: 25
  start-page: 1925
  issue: 8
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib42
  article-title: Protein–polysaccharide interactions at fluid interfaces
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2011.02.023
  contributor:
    fullname: Rodríguez Patino
– volume: 17
  start-page: 25
  issue: 1
  year: 2003
  ident: 10.1016/j.foodhyd.2012.11.037_bib6
  article-title: Hydrocolloids at interfaces and the influence on the properties of dispersed systems
  publication-title: Food Hydrocolloids
  doi: 10.1016/S0268-005X(01)00120-5
  contributor:
    fullname: Dickinson
– volume: 72
  start-page: 109
  issue: 8
  year: 2007
  ident: 10.1016/j.foodhyd.2012.11.037_bib37
  article-title: Emulsion based delivery systems for lipophilic bioactive components
  publication-title: Journal of Food Science
  doi: 10.1111/j.1750-3841.2007.00507.x
  contributor:
    fullname: McClements
– volume: 20
  start-page: 292
  issue: 4
  year: 2010
  ident: 10.1016/j.foodhyd.2012.11.037_bib52
  article-title: Encapsulation for preservation of functionality and targeted delivery of bioactive food components
  publication-title: International Dairy Journal
  doi: 10.1016/j.idairyj.2009.11.008
  contributor:
    fullname: de Vos
– volume: 85
  start-page: 306
  issue: 2
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib40
  article-title: Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation
  publication-title: Colloids and Surfaces B: Biointerfaces
  doi: 10.1016/j.colsurfb.2011.03.002
  contributor:
    fullname: Perez
– ident: 10.1016/j.foodhyd.2012.11.037_bib46
– volume: 25
  start-page: 2654
  issue: 5
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib5
  article-title: Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets
  publication-title: Langmuir
  doi: 10.1021/la8033287
  contributor:
    fullname: Cho
– volume: 47
  start-page: 2241
  issue: 6
  year: 1999
  ident: 10.1016/j.foodhyd.2012.11.037_bib43
  article-title: Adsorption of whey protein isolate at the oil–water interface as a function of processing conditions: a Rheokinetic study
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf981119i
  contributor:
    fullname: Rodríguez Patino
– year: 2004
  ident: 10.1016/j.foodhyd.2012.11.037_bib55
  contributor:
    fullname: Westergaard
– volume: 36
  start-page: 1627
  issue: 8
  year: 1964
  ident: 10.1016/j.foodhyd.2012.11.037_bib44
  article-title: Smoothing and differentiation of data by simplified least squares procedures
  publication-title: Analytical Chemistry
  doi: 10.1021/ac60214a047
  contributor:
    fullname: Savitzky
– volume: 53
  start-page: 4561
  issue: 11
  year: 2005
  ident: 10.1016/j.foodhyd.2012.11.037_bib28
  article-title: Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf0479158
  contributor:
    fullname: Klinkesorn
– volume: 23
  start-page: 765
  issue: 3
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib48
  article-title: Influence of the overall charge and local charge density of pectin on the complex formation between pectin and b-lactoglobulin
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2008.04.008
  contributor:
    fullname: Sperber
– volume: 25
  start-page: 1966
  issue: 8
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib8
  article-title: Mixed biopolymers at interfaces: competitive adsorption and multilayer structures
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2010.12.001
  contributor:
    fullname: Dickinson
– volume: 55
  start-page: 475
  issue: 2
  year: 2007
  ident: 10.1016/j.foodhyd.2012.11.037_bib21
  article-title: Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin–pectin complexes
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf062342f
  contributor:
    fullname: Guzey
– volume: 74
  start-page: 178
  issue: 1
  year: 2009
  ident: 10.1016/j.foodhyd.2012.11.037_bib34
  article-title: Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
  publication-title: Colloids and Surfaces B: Biointerfaces
  doi: 10.1016/j.colsurfb.2009.07.014
  contributor:
    fullname: Lutz
– volume: 25
  start-page: 868
  issue: 5
  year: 2011
  ident: 10.1016/j.foodhyd.2012.11.037_bib50
  article-title: Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2010.08.007
  contributor:
    fullname: Taherian
SSID ssj0017011
Score 2.3229618
Snippet Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with a bilayered oil–water interface...
SourceID crossref
elsevier
SourceType Aggregation Database
Publisher
StartPage 438
SubjectTerms Layer-by-layer-technique
Microencapsulation
Spray drying
β-Lactoglobulin/pectin electrostatic complexes
Title Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes
URI https://dx.doi.org/10.1016/j.foodhyd.2012.11.037
Volume 31
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1La8JAEF7EXtpD6ZPah-yh1zXZdROTo0jFvqTUCt7CJruLio0SFeqlP6o_pL-pMyb2AaWHngJLFsJkd76Z4ZtvCLkMtNV1oxSLY18yqWLOAl0XzPBEhyKI40aCpYH7rt_py5uBNyiR1qYXBmmVhe_PffraWxcrTmFNZzYaOT3IHiDa8QYc-VUA3djBDvAHZ7r2-knzQLlxntdZAoZvf3XxOOOanU71cIWCoVzUUMwTx6H_hk_fMKe9R3aLYJE28-_ZJyWTHpCdbxKCh2TYm2VqRXWG7Uq0aLpfZlSlmiJm5aU-CLXp1FLzvJxgdWxOsfxK39_YBMftoCgIEtKddddlSlFCIrMKi-l0TTk3L2Z-RPrtq6dWhxXTE1hSd8MFSyxEN8omIoFEseElshHqRhh7KtTSNZB2WOlBcgQXOFRSCB77rhLaeEZrV3LX1I9JOZ2m5oRQgHFY0sJCQitl4odGBIHhYeBJzX1hK6S2sVk0y0Uyog17bBwVRo7QyJBwRGDkCgk2lo1-_O0IHPnfW0__v_WMbIt8mAVz-TkpL7KluYCQYhFX12emSraarce7B3xe33a6H7Vu0JY
link.rule.ids 315,783,787,4509,24128,27936,27937,45597,45691
linkProvider Elsevier
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3JTsMwELUKHIADYhU7PnB1E7vO4iNCoJall7ZSb5ET22qrklahleC3-BC-iZkmZZEQB65WLFkv8cx7k1kIuYyNMw2rNUvTUDKpU85i0xDM8swoEadplGFo4LEdNnvyrh_0a-R6WQuDaZWV7S9t-sJaVytehaY3HQ69DqgHYDtBn2N-FbjuFbIGbEDB7Vy7at03258_EyJ_MYYXn2e44auQxxvV3WRiBq_YM5SLOvbzxInov7mob27ndptsVXyRXpVH2iE1m--SzW9dBPfIoDMt9Cs1BVYs0arufl5QnRuKbquM9gHbphNH7dN8jAGyZ4oRWPr-xsY4cQf7gmBOurcovMwpdpEonMZ4Ol1kndsX-7xPerc33esmqwYosKzhqxnLHBAc7TKRgVaMgkxGykQqDbQy0regPJwMQB_BHVZaCsHT0NfC2MAa40vu28YBWc0nuT0kFDw5LBnhQNNKmYXKiji2XMWBNDwU7ojUl5gl07JPRrJMIBslFcgJggyaIwGQj0i8RDb58cITsOV_bz3-_9YLst7sPj4kD632_QnZEOVsC-bzU7I6K-b2DBjGLD2vvqAPYf3RtQ
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Spray+drying+behaviour+and+functionality+of+emulsions+with+%CE%B2-lactoglobulin%2Fpectin+interfacial+complexes&rft.jtitle=Food+hydrocolloids&rft.au=Serfert%2C+Y.&rft.au=Schr%C3%B6der%2C+J.&rft.au=Mescher%2C+A.&rft.au=Laackmann%2C+J.&rft.date=2013-06-01&rft.pub=Elsevier+Ltd&rft.issn=0268-005X&rft.eissn=1873-7137&rft.volume=31&rft.issue=2&rft.spage=438&rft.epage=445&rft_id=info:doi/10.1016%2Fj.foodhyd.2012.11.037&rft.externalDocID=S0268005X12003025
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0268-005X&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0268-005X&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0268-005X&client=summon