Colloidal Stability of Emulsifier-free Oil-in-Water Emulsions: Effect of Oil Properties-Reference-Cited by-同舟云学术

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Colloidal Stability of Emulsifier-free Oil-in-Water Emulsions: Effect of Oil Properties

Published:2023 Issue:6 Volume:72 Page:635-644
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Takei Kazuo¹,Takahashi Nozomi²,Sakai Toshio²

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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1. Effect of oil structure on adsorption behavior of emulsifier at the oil-polyol interface and the emulsion features;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Future Created by Surfactant-free Emulsions ～Switching to Emulsification in the Absence of Surfactants～;Oleoscience;2024

3. Effect of Oil Structure on Adsorption Behavior of Emulsifier at the Oil-Polyol Interface and the Emulsion Features;2024

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