Interfacial and stability study of microbubbles coated with a monostearin/monopalmitin-rich food emulsifier and PEG40 stearate

Journal of Colloid and Interface Science

Volumn 321, Issue 1, 2008, Pages 186-194

  Shen, Yuyi ^a   Powell, Robert L ^a   Longo, Marjorie L ^a  

^a University of California   (United States)

Author keywords

Bubbles; Condensed phase; Diglyceride; Monoglyceride

Indexed keywords

CONDENSED PHASE; DIGLYCERIDE; MONOGLYCERIDE;

CONDENSATION; EMULSIFICATION; FLUORESCENCE; FOOD PROCESSING; SURFACE TENSION;

BUBBLES (IN FLUIDS);

DIACYLGLYCEROL; EMULSIFYING AGENT; GLYCEROL STEARATE; MACROGOL STEARATE; MONOACYLGLYCEROL; SODIUM STEAROYL 2 LACTYLATE; TRIPALMITIN; UNCLASSIFIED DRUG;

ARTICLE; ELASTICITY; FLUORESCENCE MICROSCOPY; LANGMUIR BLODGETT FILM; MICROBUBBLE; POLYMERIZATION; PRIORITY JOURNAL; STRUCTURE ANALYSIS; SURFACE TENSION;

EID: 40949099451     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2008.01.044     Document Type: Article

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