Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour

2020-03-02
15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020,

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© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion entrapment was applied to protect magnesium. Different concentrations (15, 20, 25, 30%) of lentil flour were used as the hydrophilic surfactant, and high-speed homogenizer and ultrasonic homogenizer were applied as the...
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Citation Formats
C. Kabakcı, S. G. Şümnü, and S. Şahin, “Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour,” presented at the 15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020, Melbourne, Avustralya, 2020, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/92419.