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The present study investigated the utilization of bacterial cellulose (BC), as green biopolymer, in the formation of water-in-oil-in-water emulsions alone or in synergy with whey protein isolate (WPI). Initially, W1/O emulsions were prepared and evaluated using olive oil as the oil phase containing increasing polyglycerol polyricinoleate (PGPR) concentrations. Afterwards, aqueous BC, WPI and BC-WPI...
Low energy emulsification methods have gained ground the recent years because of their simplicity in use and low cost. Our work was focused on the use of catastrophic phase inversion (CPI) technique for the formation of olive oil emulsions in the presence of bacterial cellulose (BC) and whey protein isolate (WPI). Firstly, phase behavior of the biopolymers was established. Then, surface and interfacial...
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