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- Razmjooie, Maryam, et al. Show all 8 Authors
- Food chemistry 2019 v.270 pp. 70-77
- absorbance; bioavailability; cell lines; color; emulsions; gastric juice; heat; iron; lipid peroxidation; lipids; microwave treatment; models; ohmic heating; particle size; physicochemical properties; separation; viscosity; yogurt; zeta potential
- ... In this work, changes in different physicochemical properties of iron-loaded double emulsions (DEs) were monitored under the influence of novel (microwave and ohmic) and conventional heat treatments. Microwave heating led to destabilization and obvious phase separation. As compared to control samples, heat treatment increased particle size, light absorbance, centrifugal instability, iron expulsion ...