Colloidal Stability of Emulsifier-free Triolein-in-Water Emulsions: Effects of Temperature
Author:
Affiliation:
1. Tokyo Food Co., Ltd.
2. Graduate School of Science and Technology, Shinshu University
3. Graduate School of Medicine, 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/71/1/71_ess21234/_pdf
Reference48 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) Kamogawa, K.; Matsumoto, M.; Kobayashi, T.; Sakai, T.; Sakai, H.; Abe, M. Dispersion and stabilizing effects of n-hexadecane on tetralin and benzene metastable droplets in surfactant-free conditions. Langmuir 15, 1913-1917 (1999).
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