메뉴 건너뛰기




Volumn 107, Issue 12, 2005, Pages 857-863

Effect of lipid type on water-in-oil-emulsions stabilized by phosphatidylcholine-depleted lecithin and polyglycerol polyricinoleate

Author keywords

Droplet size distribution; Lipid type; Phosphatidylcholine depleted lecithin; Polyglycerol polyricinoleate; W O emulsion

Indexed keywords

HELIANTHUS;

EID: 30144432419     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200501205     Document Type: Article
Times cited : (41)

References (19)
  • 1
    • 0001380523 scopus 로고    scopus 로고
    • Effects of lecithins and proteins on the stability of emulsions
    • W. van Nieuwenhuyzen, B. F. Szuhaj: Effects of lecithins and proteins on the stability of emulsions. Fett/Lipid 1998, 100, 282-291.
    • (1998) Fett/Lipid , vol.100 , pp. 282-291
    • Van Nieuwenhuyzen, W.1    Szuhaj, B.F.2
  • 2
    • 51249162980 scopus 로고
    • Wetting of fat crystals by triglyceride oil in water. 1. The effect of additives
    • D. Johannson, B. Bergenståhl, E. Lundgren: Wetting of fat crystals by triglyceride oil in water. 1. The effect of additives. J Am Oil Chem Soc. 1995, 72, 921-931.
    • (1995) J Am Oil Chem Soc , vol.72 , pp. 921-931
    • Johannson, D.1    Bergenståhl, B.2    Lundgren, E.3
  • 3
    • 12344314482 scopus 로고    scopus 로고
    • Introduction in interactions between phospholipids and proteins in food emulsions
    • Montreal (Canada)
    • W. van Nieuwenhuyzen: Introduction in interactions between phospholipids and proteins in food emulsions. AOCS Annual Meeting, Montreal (Canada) 2002.
    • (2002) AOCS Annual Meeting
    • Van Nieuwenhuyzen, W.1
  • 4
    • 12344266057 scopus 로고    scopus 로고
    • Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers
    • Eds. E. Dickinson, R. Miller, Royal Society of Chemistry, Cambridge (UK)
    • M. Akhtar, E. Dickinson: Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers. In: Food Colloids Fundamentals of formulation. Eds. E. Dickinson, R. Miller, Royal Society of Chemistry, Cambridge (UK) 2001, pp. 133-143.
    • (2001) Food Colloids Fundamentals of Formulation , pp. 133-143
    • Akhtar, M.1    Dickinson, E.2
  • 5
    • 0028467485 scopus 로고
    • Improvement of lecithin as an emulsifier for water-in-oil emulsions by thermalization
    • J. D. Weete, S. Betageri, G. L. Griffith: Improvement of lecithin as an emulsifier for water-in-oil emulsions by thermalization. J Am Oil Chem Soc. 1994, 71, 731-737.
    • (1994) J Am Oil Chem Soc , vol.71 , pp. 731-737
    • Weete, J.D.1    Betageri, S.2    Griffith, G.L.3
  • 6
    • 12344293423 scopus 로고    scopus 로고
    • Stability of water-in-oil-emulsions containing phosphatidylcholine- depleted lecithin
    • A. Knoth, I. Scherze, G. Muschiolik: Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin. Food Hydrocolloids 2005, 19, 635-640.
    • (2005) Food Hydrocolloids , vol.19 , pp. 635-640
    • Knoth, A.1    Scherze, I.2    Muschiolik, G.3
  • 7
    • 0034829884 scopus 로고    scopus 로고
    • Polyols, high pressure, and refractive indices equalization for improved stability of w/o emulsions for food application
    • A. Benichou, A. Aserin, N. Garti: Polyols, high pressure, and refractive indices equalization for improved stability of w/o emulsions for food application. J Dispersion Sci Technol. 2001, 22, 269-280.
    • (2001) J Dispersion Sci Technol , vol.22 , pp. 269-280
    • Benichou, A.1    Aserin, A.2    Garti, N.3
  • 9
    • 1642322503 scopus 로고    scopus 로고
    • Parameters with influence on the droplet size of w/o emulsions
    • K. Lindenstruth, B. W. Müller: Parameters with influence on the droplet size of w/o emulsions. Pharmazie. 2004, 59, 187-190.
    • (2004) Pharmazie , vol.59 , pp. 187-190
    • Lindenstruth, K.1    Müller, B.W.2
  • 10
    • 0031332764 scopus 로고    scopus 로고
    • Water-in-oil emulsions: Role of the solvent molecular size on droplet interaction
    • F. Leal-Calderon, O. Mondain-Monval, K. Pays, N. Royer, J. Bibette: Water-in-oil emulsions: Role of the solvent molecular size on droplet interaction. Langmuir. 1997, 13, 7008-7011.
    • (1997) Langmuir , vol.13 , pp. 7008-7011
    • Leal-Calderon, F.1    Mondain-Monval, O.2    Pays, K.3    Royer, N.4    Bibette, J.5
  • 12
    • 0042183764 scopus 로고    scopus 로고
    • Properties and stability of butter oil obtained from milk and yoghurt
    • A. Kaya: Properties and stability of butter oil obtained from milk and yoghurt. Nahrung 2000, 44, 126-129.
    • (2000) Nahrung , vol.44 , pp. 126-129
    • Kaya, A.1
  • 13
    • 30144443494 scopus 로고    scopus 로고
    • Ph. D. Thesis, University of Jena, Jena (Germany)
    • J. Weiss: Ph. D. Thesis, University of Jena, Jena (Germany) 2005.
    • (2005)
    • Weiss, J.1
  • 15
    • 30144431807 scopus 로고    scopus 로고
    • Effect of emulsification method on the properties of lecithin- and PGPR-stabilized water-in-oil-emulsions
    • in press
    • I. Scherze, A. Knoth, G. Muschiolik: Effect of emulsification method on the properties of lecithin- and PGPR-stabilized water-in-oil-emulsions. J Disp Sci Technol. 2006, 27, in press.
    • (2006) J Disp Sci Technol , vol.27
    • Scherze, I.1    Knoth, A.2    Muschiolik, G.3
  • 16
    • 0026420061 scopus 로고
    • The influence of minor surface-active components of olive oil on emulsification with bovine serum albumin
    • W. Kiosseoglou, G. Mourlidis: The influence of minor surface-active components of olive oil on emulsification with bovine serum albumin. Colloids Surf. 1991, 59, 37-45.
    • (1991) Colloids Surf , vol.59 , pp. 37-45
    • Kiosseoglou, W.1    Mourlidis, G.2
  • 17
    • 0032637146 scopus 로고    scopus 로고
    • Effect of unsaturation of C18 fatty acids at liquid paraffin water interfaces
    • M. S. Lobo, M. S. Kislalioglu: Effect of unsaturation of C18 fatty acids at liquid paraffin water interfaces. J Dispersion Sci Technol. 1999, 201, 783-794.
    • (1999) J Dispersion Sci Technol , vol.201 , pp. 783-794
    • Lobo, M.S.1    Kislalioglu, M.S.2
  • 18
    • 0031187762 scopus 로고    scopus 로고
    • Rheology and stability of phospholipidstabilized emulsions
    • F. Zhang, A. Proctor: Rheology and stability of phospholipidstabilized emulsions. J Am Oil Chem Soc. 1997, 74, 869-874.
    • (1997) J Am Oil Chem Soc , vol.74 , pp. 869-874
    • Zhang, F.1    Proctor, A.2
  • 19
    • 0033905490 scopus 로고    scopus 로고
    • Interaction between mica surfaces across triglyceride solution containing phospholipid and polyglycerol polyricinoleate
    • A. Dedinaite, B. Campbell: Interaction between mica surfaces across triglyceride solution containing phospholipid and polyglycerol polyricinoleate. Langmuir. 2000, 16, 2248-2253.
    • (2000) Langmuir , vol.16 , pp. 2248-2253
    • Dedinaite, A.1    Campbell, B.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.