Isolation and investigation of emulsifying properties of surface-active substances from rice bran

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 838-843

  Yun, S E ^a   Hong, S T ^b  

^a Chonbuk National University   (South Korea)

^b Howon University   (South Korea)

Author keywords

Creaming; EA; Emulsifier; Interfacial tension; Rice bran

Indexed keywords

DROPS; HEXANE;

CREAMING; DEFATTED RICE BRANS; EA; EMULSIFIER; EMULSIFYING PROPERTY; ETHANOL-WATER; N-HEXANE; RICE BRANS; SURFACE-ACTIVE SUBSTANCES; TWEEN-20;

EMULSIFICATION;

EID: 33947129136     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.019     Document Type: Article

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