Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion

Colloids and Surfaces B: Biointerfaces

Volumn 37, Issue 1-2, 2004, Pages 27-33

  Sakamoto, Mitsuhiro ^a   Ohba, Azusa ^b   Kuriyama, Juhei ^a   Maruo, Kouichi ^a   Ueno, Satoru ^b   Sato, Kiyotaka ^b  

^a Ako Laboratory   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

DSC; Emulsifier; Emulsion crystallization; Palm mid fraction; Polyglycerol fatty acid ester

Indexed keywords

MOIETY; PALM MID FRACTION (PMF);

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIONS; ESTERIFICATION; FATTY ACIDS; HYDROPHOBICITY; NUCLEATION;

GLYCEROL;

BEHENIC ACID; FATTY ACID; FATTY ACID ESTER; OIL; PALM OIL; PALMITIC ACID; POLYGLYCEROL FATTY ACID; STEARIC ACID; UNCLASSIFIED DRUG; WATER;

ARTICLE; CONCENTRATION (PARAMETERS); CRYSTALLIZATION; EMULSION; ESTERIFICATION; HYDROPHILICITY; HYDROPHOBICITY; PRIORITY JOURNAL; TEMPERATURE; ULTRASOUND; VELOCITY;

CRYSTALLIZATION; EMULSIONS; ESTERS; FATTY ACIDS; GLYCEROL; HYDROPHOBICITY; MODELS, CHEMICAL; PLANT OILS; POLYMERS; SURFACE PROPERTIES; TEMPERATURE; WATER;

EID: 4444238244     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2004.05.017     Document Type: Article

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