Impact of environmental stresses on orange oil-in-water emulsions stabilized by sucrose monopalmitate and lysolecithin

被引:0
|
作者
机构
[1] McClements, David Julian
[2] Decker, Eric Andrew
[3] Choi, Seung Jun
来源
Choi, Seung Jun (choisj@seoultech.ac.kr) | 1600年 / American Chemical Society卷 / 62期
关键词
Sugar; (sucrose);
D O I
暂无
中图分类号
学科分类号
摘要
Journal article (JA)
引用
收藏
相关论文
共 50 条
  • [21] Flocculation of protein-stabilized oil-in-water emulsions
    Dickinson, Eric
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2010, 81 (01) : 130 - 140
  • [22] Oil-in-water food emulsions stabilized by tuna proteins
    Ruiz-Marquez, D.
    Partal, P.
    Franco, J. M.
    Gallegos, C.
    GRASAS Y ACEITES, 2010, 61 (04) : 352 - 360
  • [23] Rheology of sodium caseinate stabilized oil-in-water emulsions
    Dickinson, E
    Golding, M
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1997, 191 (01) : 166 - 176
  • [24] Oil-in-water emulsions stabilized by sodium phosphorylated chitosan
    Chongprakobkit, Suchada
    Maniratanachote, Rawiwan
    Tachaboonyakiat, Wanpen
    CARBOHYDRATE POLYMERS, 2013, 96 (01) : 82 - 90
  • [25] Microrheology of novel cellulose stabilized oil-in-water emulsions
    Medronho, B.
    Filipe, A.
    Costa, C.
    Romano, A.
    Lindman, B.
    Edlund, H.
    Norgren, M.
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2018, 531 : 225 - 232
  • [26] A STUDY OF OIL-IN-WATER EMULSIONS STABILIZED BY WHEY PROTEINS
    MASSON, G
    JOST, R
    COLLOID AND POLYMER SCIENCE, 1986, 264 (07) : 631 - 638
  • [27] Gelation of oil-in-water emulsions stabilized by whey protein
    Mantovani, Raphaela Araujo
    Fazani Cavallieri, Angelo Luiz
    Cunha, Rosiane Lopes
    JOURNAL OF FOOD ENGINEERING, 2016, 175 : 108 - 116
  • [28] SURFACTANT-STABILIZED SILICONE OIL-IN-WATER EMULSIONS
    ANDERSON, KR
    OBEY, TM
    VINCENT, B
    LANGMUIR, 1994, 10 (07) : 2493 - 2494
  • [29] Elucidation of oil-in-water emulsions stabilized with celery cellulose
    Luo, Jing
    Huang, Kaixuan
    Zhou, Xin
    Xu, Yong
    FUEL, 2021, 291
  • [30] Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules
    Gmach, O.
    Bertsch, A.
    Bilke-Krause, C.
    Kulozik, U.
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2019, 581