Self-organized Structures of Food Emulsifiers and Their Applications

Japan Journal of Food Engineering

Volumn 4, Issue 1, 2003, Pages 1-9

  Otomo, Naoya ^a  

^a MITSUBISHI CHEMICAL CORPORATION   (Japan)

Author keywords

food application; molecular shape; polyglycerol fatty acid ester; self organized structure; sucrose fatty acid ester

Indexed keywords

EID: 67349248760     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.4.1     Document Type: Article

References (9)

1. K. Lasson, S. E. Friberg; “Food Emulsions”, Maecel Dekker, Inc, K. Lasson, S. E. Friberg ed, 1990, vii.
2. A. Eliasson, K. Lasson; “Cereals in Breadmaking”, Marcel Dekker, Inc. A. Eliasson, K. Lasson ed, 1993, p. 161-201.
3. D. C. Clark, P. J. Wilde, D. R. Wilson, R. Wustneck; Food Hydrocolloids, 6 (2), 173-186 (1992).
4. N. J. Krog; in “Food Emulsions”, Marcel Dekker, Inc, A. Eliasson, K. Lasson ed, 1990, p. 141-188.
5. N. J. Krog; in “Ingredient Interactions”, Marcel Dekker, Inc, A. G. Gaonkar, 1995, p. 377.
6. K. Meguro, M. Ueno, K. Esumi; in “Nonionic Surfactants”, Marcel Dekker, Inc. M.J. Schick ed, 1987, p.114.
7. H. Kido; Polymer Science A, in press.
8. M. Ishitobi, H. Kunieda; Colloid Polym, Sci., 278, 899-904 (2000).
9. T. Katsuragi; Physical Properties of Fats, Oils and Emulsifiers, AOCS Press, N. Widlak ed, 2000, p. 211-219.