Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions

Journal of Surfactants and Detergents

Volumn 5, Issue 2, 2002, Pages 135-143

  Pan, L G ^a   Tomas M C ^a   Anon M C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Emulsion stability; Oil in water emulsions; Phospholipids; Sunflower lecithins; Vertical scan analyzer; Water in oil emulsions

Indexed keywords

EMULSIFYING AGENT; OIL; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLINOSITOL; PHOSPHOLIPID; WATER;

ANALYZER; ARTICLE; CHEMICAL COMPOSITION; DISPERSION; EMULSION; MOLECULAR STABILITY; SEDIMENTATION; SUNFLOWER;

EID: 0036237350     PISSN: 10973958     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11743-002-0213-1     Document Type: Article

References (12)

1. Lecithin: Consider the possibilities
2. The importance of phospholipid terminology
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4. Lecithin: The first 150 years. Part II: Evolution to a global pharmaceutical industry
5. The industrial uses of special lecithins
6. Fractionation of lecithins
7. Effect of lecithins and proteins on the stability of emulsions
8. The function of phospholipids of soybean lecithin in emulsion
9. Sunflower lecithin
10. Sunflower lecithin
11. Sunflower lecithin and possibilities for utilization
12. A kinetic study of phospholipid extraction by degumming process in sunflower seed oil