A Sucrose Fatty Acid Ester-mixed Emulsifier as Stabilizer of Emulsion Systems
Author:
Affiliation:
1. Doctor Li Laboratories, Zhuhai Xiting Biotechnology Co., Ltd.
2. Research and Development Department, Aowen New Material Technology Co., LTD
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_ess23001/_pdf
Reference32 articles.
1. 1) Sakai, K.; Ishii, R.; Saito, T.; Akamatsu, M.; Sakai, T.; Sakai, H. Adsorption and lubrication of α-gel (α-form hydrated crystal) dispersion at solid/liquid interfaces. J. Oleo Sci. 70, 1247-1252 (2021).
2. 2) Sugahara, T.; Akamatsu, M.; Iwase, H.; Takamatsu, Y.; Sakai, H. Structural change of α-gel (α-form hydrated crystal) induced by temperature and shear flow in an oleic acid-based gemini surfactant system. Langmuir 36, 4695-4701 (2020).
3. 3) Junginger, H.E. Colloidal structures of O/W creams. J. Pharm. Weekblad. Sci. Ed. 6, 9-141 (1984).
4. 4) Watanabe, K.; Inoue, H.; Teshigawara, T.; Kimura, T. α-Gel prepared in sodium methyl stearoyl taurate/behenyl alcohol/water system-characterization of structural changes with water concentration. J. Oleo Sci. 61, 29-34 (2012).
5. 5) Heertje, I.; Roijers, E.C.; Hendrickx, H.A.C.M. Liquid crystalline phases in the structuring of food products. LWT - Food Sci. Technol. 31, 387-396 (1998).
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