Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals
Author:
Affiliation:
1. Bio-Based Colloids and Materials, Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Aalto, Espoo, Finland
Funder
Suomen Akatemia
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.biomac.8b00233
Reference51 articles.
1. McClements, D. J. Food Emulsions: Principles, Practices, And Techniques, 2nd ed. CRC Press: Boca Raton, FL, 2015; p 245.
2. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
3. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids
4. CXCVI.—Emulsions
5. Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account
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