Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1130-1135

  Quintana, J M ^a   Califano, A ^a   Zaritzky, N ^a,b  

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

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Creaming kinetics; Emulsion stability; Hydrophilic lipophilic balance (HLB); Oil in water emulsions; Sorbitan esters

Indexed keywords

EID: 0036265896     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09465.x     Document Type: Article

References (20)

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