The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth-Reference-Cited by-同舟云学术

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

Published:2019-06-17 Issue:7 Volume:96 Page:795-803
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Abdolmaleki Khadije¹²^ORCID,Mohammadifar Mohammad Amin³,Sheikhi Zhian¹,Matinfar Golshan¹,Nayebzadeh Kooshan⁴

Affiliation:

1. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Arabi 1983963113 Tehran Iran

2. Department of Food Science and Technology, School of Nutritional Sciences and Food TechnologyKermanshah University of Medical Sciences Dowlatabad 6719851552 Kermanshah Iran

3. Research Group for Food Production Engineering, National Food InstituteTechnical University of Denmark SøltoftsPlads +4545254922 2800 Kgs. Lyngby Denmark

4. Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Hafezi 1981619573 Tehran Iran

Funder

Shahid Beheshti University of Medical Sciences

National Nutrition and Food Technology Research Institute

Department of Food Science and Technology, University of California, Davis

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12248

Reference21 articles.

1. Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats