Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil-Reference-Cited by-同舟云学术

Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil

Published:2021-07-31 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Paximada Paraskevi¹,Batchelor Marianna²,Lillevang Soren³,Evageliou Vasiliki⁴,Howarth Martin¹,Dubey Bipro N.¹^ORCID

Affiliation:

1. National Centre of Excellence for Food EngineeringSheffield Hallam University Sheffield UK

2. Arla Foods UK Plc Taw Valley Creamery Devon UK

3. Arla Innovation Centre Arla Foods Aarhus N Denmark

4. Department of Food Science and Human Nutrition Agricultural University of Athens Athens Greece

Funder

Sheffield Hallam University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15757

Reference40 articles.

1. Rheology and stability mechanism of water‐in‐crude oil emulsions stabilized by Span 83;Akbari S.;ARPN Journal of Engineering and Applied Sciences,2006

2. Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant

3. Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces

4. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

5. Double-tailed surfactants and their chain length compatibility in water-in-oil emulsions

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