Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization
Author:
Affiliation:
1. Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University
2. Toyo Sugar Refining Co., Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/28/5/28_FSTR-D-21-00166/_pdf
Reference23 articles.
1. Chen, J., Li, F., Li, Z., McClements, D. J., and Xiao, H. (2017). Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability. Food Hydrocoll., 69, 49-55.
2. Fernandez-Avila, C. and Trujillo, A. J. (2016). Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. Food Chem., 209, 104-113.
3. Grashoff, J. L., Bierner, M. W., and Northington, D. K. (1972). Chromosome numbers in North and Central American Compositae. Brittonia, 24, 379-394.
4. Hebishy, E., Buffa, M., Juan, B., Blasco-Moreno, A., and Trujillo, A. J. (2017). Ultra high pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability. LWT, 76, 57-66.
5. Ismail, Z., Kassim, A., Suhaimi, H., and Ahmad, S. (2001). Physicochemical properties of a ternary system based on medium chain triglycerides/water/mixed nonionic sugar-based surfactants. J. Dispers. Sci. Technol., 22, 261-268.
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