Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester-Reference-Cited by-同舟云学术

Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester

Published:2017 Issue:3 Volume:67 Page:307-313
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Watanabe Takamasa¹,Kawai Takahiro¹,Nonomura Yoshimune¹

Affiliation:

1. Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/3/67_ess17097/_pdf

Reference23 articles.

1. 1) Wang, X.; Jiang, Y.; Wang, Y.W.; Huang, M.T.; Ho, C.T.; Huang, Q. Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chem. 108, 419-424 (2008).

2. 2) Miller, D.; Wiener, E.M.; Turowski, A.; Thunig, C.; Hoffmann, H. O/W emulsions for cosmetics products stabilized by alkyl phosphates - rheology and storage tests. Colloids Surf. A 152, 155-160 (1999).

3. 3) Kan, P.; Chen, Z.B.; Lee, C.J.; Chu, I.M. Development of nonionic surfactant/phospholipid O/W emulsion as a paclitaxel delivery system. J. Controlled Release 58, 271-278 (1999).

4. 4) Tan, H.W.; Misran, M. Stability of concentrated olive oil-in-water emulsion. Chin. J. Chem. 26, 1963-1968 (2008).

5. 5) Ariyaprakai, S.; Tananuwong, K. Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens. J. Food Eng. 152, 57-64 (2015).

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the Molecular Dynamics, Anticancer Activity, and Stability of Spearmint Oil Nanoemulsions with Triglycerides;Molecular Pharmaceutics;2024-05-28

2. Influence of Organic Humic Fertilizer “Tumat” on the Productivity of Sugar Beet;Agronomy;2024-05-22

3. Lignocellulosic Nanomaterial in an Oil-in-Water Emulsion Fluid System with or without an Emulsifier Sucrose Ester;Energy & Fuels;2024-03-19

4. Egg-koji enhances the richness and umami taste of whole egg;Food Science and Technology Research;2024

5. Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions;Food Research International;2023-10