Difference in dispersed properties of O/W emulsion prepared with polyoxyethylene[20] sorbitan monopalmitate (Tween 40) or polyoxyethylene[20] sorbitan trioleate (Tween 85)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 7, 2000, Pages 487-495

  Aizawa, Hideki ^a   Tsutsumi, Masakazu ^a   Masaki, Takeharu ^a   Liu, XinQi ^b   Watanabe, Yasushi ^b   Nabetani, Hiroshi ^b   Nakajima, Mitsutoshi ^b   Ichikawa, Sousaku ^c   Ihara, Hajime ^b   Sano, Yoh ^d  

^a IBARAKI UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

^d SETSUNAN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034392121     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.487     Document Type: Article

References (12)

1. New Food Industry, 38 (9), 33 (1996)
2. SANO, Y. and NAKAGAKI, M. : J. Phys. Chem., 87, 1614 (1983)
3. SANO, Y. : J. Biochem., 88, 749 (1980)
4. LIU, X.Q. and SANO, Y. : J. Protein Chem., 17 (1), 99 (1998)