Oil-in-Water Emulsions Formulated with Sunflower Lecithins: Vesicle Formation and Stability

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 3, 2004, Pages 241-244

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

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

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

Author keywords

Emulsion stability; Oil in water emulsions; Phos pholipids; Sunflower lecithins; Vertical scan analyzer; Vesicles

Indexed keywords

COALESCENCE; COMPUTATIONAL METHODS; EMULSIONS; FOOD PROCESSING; PHOSPHOLIPIDS; SCANNING; STABILIZATION; VISCOSITY;

EMULSION STABILITY; OIL IN WATER EMULSIONS; SUNFLOWER LECITHINS; VERTICAL SCAN ANALYZERS; VESICLES;

OILS AND FATS;

HELIANTHUS; PHOS;

EID: 2042507712     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0889-4     Document Type: Article

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