Some Characteristics of Sugar Ester Nonionic Microemulsions in View of Possible Food Applications-Reference-Cited by-同舟云学术

Some Characteristics of Sugar Ester Nonionic Microemulsions in View of Possible Food Applications

Published:2000-08-16 Issue:9 Volume:48 Page:3945-3956
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Garti N.¹,Clement V.¹,Fanun M.¹,Leser M. E.¹

Affiliation:

1. Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem, 91904 Jerusalem, Israel, and Department of Food Science and Technology, Nestle Research Center, Nestec Ltd., Vers-chez-les-Blanc 1000, Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991393s

Reference27 articles.

1. Influence of alkyl chain length compatibility on microemulsion structure and solubilization

2. Ezrahi, S. Microemulsion systems as a basis for fire resistant hydraulic fluids. Ph.D. Thesis, The Hebrew University of Jerusalem, 1997.

3. Fanun, M. Sucrose esters microemulsion as a basis for chemical reactions. Part of the requirements of the Ph.D. Thesis, The Hebrew University of Jerusalem, 2000.

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