Colloidal Stability of Emulsifier-free Oil-in-Water Emulsions: Effect of Oil Properties
Author:
Affiliation:
1. Tokyo Food Co., Ltd.
2. Graduate School of Science and Technology, Shinshu University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/6/72_ess23009/_pdf
Reference47 articles.
1. 1) Friberg, S.E.; Larsson, K.; Sjöblom, J. Food emulsions, 4th ed. Marcel Dekker, New York (2004).
2. 2) McClements, D.J. Food emulsions: Principles, practices, and techniques, 2nd ed. CRC Press, Boca Raton (2005).
3. 3) Sarker, D.K. Pharmaceutical Emulsions. Wiley Blackwell, Oxford (2013).
4. 4) Kamogawa, K.; Sakai, T.; Momozawa, N.; Shimazaki, M.; Enomura, M. et al. Evolution and growth of oil droplets in emulsifier-free, metastable aqueous solutions: A light scattering and conductive probe study. J. Jpn. Oil Chem. Soc. 47, 159-170 (1998).
5. 5) Sakai, T.; Kamogawa, K.; Harusawa, F.; Momozawa, N.; Sakai, H.; Abe, M. Direct observation of flocculation/coalescence of metastable oil droplets in surfactant-free oil/water emulsion by freeze-fracture electron microscopy. Langmuir 17, 255-259 (2001).
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