INTERNAL STRUCTURE OF OIL-IN-WATER EMULSIONS STABILIZED WITH A CETOSTEARYL ALCOHOL

被引：1
|
作者：
FUKUSHIMA, S
YOSHIDA, K
YAMAGUCHI, M
机构：
来源：
YAKUGAKU ZASSHI-JOURNAL OF THE PHARMACEUTICAL SOCIETY OF JAPAN | 1984年 / 104卷 / 09期
关键词：
D O I：
10.1248/yakushi1947.104.9_986
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
引用
收藏
页码：986 / 989
页数：4
相关论文
共 50 条
  • [41] Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
    Di Giorgio, Luciana
    Salgado, Pablo R.
    Mauri, Adriana N.
    CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS, 2022, 3
  • [42] Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions
    Huang, Li
    Liu, Juer
    Addy, Min
    Ding, Bo
    Cheng, Yanling
    Peng, Peng
    Wang, Yunpu
    Liu, Yuhuan
    Chen, Paul
    Ruan, Roger
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 133
  • [43] EFFECT OF SALT ON STABILITY OF CASEIN STABILIZED BUTTER OIL-IN-WATER EMULSIONS
    DICKINSON, E
    ROBERTS, T
    ROBSON, EW
    STAINSBY, G
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1984, 17 (02): : 107 - 110
  • [44] Kinetics of demulsification of food protein-stabilized oil-in-water emulsions
    Elizalde, B.E., 1600, (66):
  • [45] Oil-in-water Pickering emulsions stabilized by phyllosilicates at high solid content
    Kpogbemabou, David
    Lecomte-Nana, Gisele
    Aimable, Anne
    Bienia, Marguerite
    Niknam, Volga
    Carrion, Claire
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2014, 463 : 85 - 92
  • [46] Emulsification rheokinetics of nonionic surfactant-stabilized oil-in-water emulsions
    Sánchez, MC
    Berjano, M
    Guerrero, A
    Gallegos, C
    LANGMUIR, 2001, 17 (18) : 5410 - 5416
  • [47] Oil-in-Water Emulsions Stabilized by Carboxymethylated Lignins: Properties and Energy Prospects
    Li, Shuai
    Willoughby, Julie A.
    Rojas, Orlando J.
    CHEMSUSCHEM, 2016, 9 (17) : 2460 - 2469
  • [48] Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate
    Hu, Hong-yan
    Xing, Lu-juan
    Hu, Ya-ya
    Qiao, Cai-li
    Wu, Tao
    Zhou, Guang-hong
    Zhang, Wan-gang
    FOOD HYDROCOLLOIDS, 2016, 52 : 38 - 46
  • [49] Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch
    Zhao, Yiguo
    Khalid, Nauman
    Shu, Gaofeng
    Neves, Marcos A.
    Kobayashi, Isao
    Nakajima, Mitsutoshi
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 : 1329 - 1341
  • [50] Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
    Glusac, Jovana
    Isaschar-Ovdat, Sivan
    Kukavica, Biljana
    Fishman, Ayelet
    FOOD RESEARCH INTERNATIONAL, 2017, 100 : 407 - 415
12345