Spectrophotometric method associated with formulation scans for application of hydrophilic-lipophilic deviation concept in food emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 301, Issue 1-3, 2007, Pages 469-474

  Thakur, Rajeev K ^a   Villette, C ^b   Aubry, J M ^b   Delaplace, G ^a  

^a CEMAGREF   (France)

^b UNITÉ DE CATALYSE ET DE CHIMIE DU SOLIDE   (France)

Author keywords

Hydrophilic lipophilic deviation (HLD); Lecithin; Mayonnaise; Spectrophotometric method; Vegetable oil

Indexed keywords

EMULSIFICATION; ENVIRONMENTAL IMPACT; HYDROPHILICITY; SPECTROPHOTOMETRY; SURFACE TENSION; VEGETABLE OILS;

HYDROPHILIC LIPOPHILIC DEVIATION (HLD); LECITHIN; MAYONNAISE; SPECTROPHOTOMETRIC METHOD;

EMULSIONS;

EMULSIFYING AGENT; PHOSPHATIDYLCHOLINE; SUNFLOWER OIL; WATER;

ARTICLE; EMULSION; FOOD; HYDROPHILICITY; LIPOPHILICITY; MICROEMULSION; MOLECULAR MODEL; PRIORITY JOURNAL; SPECTROPHOTOMETRY;

EID: 34247484512     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2007.01.028     Document Type: Article

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