Microstructure transitions derived from solubilization of lutein and lutein esters in food microemulsions

Colloids and Surfaces B: Biointerfaces

Volumn 33, Issue 3-4, 2004, Pages 143-150

  Amar, Idit ^a   Aserin, Abraham ^a   Garti, Nissim ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Food microemulsion; Lutein; Lutein ester; Microstructure; Phase transformations; SD NMR; Solubilization

Indexed keywords

CONCENTRATION (PROCESS); EMULSIONS; ISOTOPES; MICROSTRUCTURE; PHASE TRANSITIONS; SOLUBILITY; SOLUTIONS;

BIOINTERFACES; NONIONIC FOOD;

ESTERS;

ALCOHOL; ESTER DERIVATIVE; LIMONENE; OIL; SURFACTANT; XANTHOPHYLL;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL MODIFICATION; DILUTION; ESTERIFICATION; FOOD; HYDROPHILICITY; LIPOPHILICITY; MICELLE; MICROANALYSIS; MICROEMULSION; MOLECULAR DYNAMICS; MOLECULAR INTERACTION; MOLECULAR MECHANICS; PHASE SEPARATION; PHASE TRANSITION; PRIORITY JOURNAL; REACTION ANALYSIS; SOLUBILIZATION; STATISTICAL SIGNIFICANCE; STRUCTURE ANALYSIS;

GOES;

EID: 0842289689     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2003.08.009     Document Type: Article

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