The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions

Food Hydrocolloids

Volumn 24, Issue 1, 2010, Pages 66-71

  Henry, John V L ^a   Fryer, Peter J ^a   Frith, William J ^b   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Coalescence; Droplet breakup; Emulsification; Impinging jets; Mini emulsion; Nano emulsion; Ostwald ripening; Phospholipid; Protein

Indexed keywords

DIGITAL STORAGE; DROPS; EMULSIFICATION; EMULSIONS; FRUITS; HIGH PRESSURE EFFECTS; LIGHT SCATTERING; OILS AND FATS; OSTWALD RIPENING; PARAFFINS; PHOSPHOLIPIDS; SURFACE ACTIVE AGENTS;

BREAKUP AND COALESCENCES; DROPLET BREAKUP; DROPLET COALESCENCE; DROPLETS SIZES; EMULSIFICATION PROCESS; FOOD PROTEINS; IMPINGING JET; MINI-EMULSION; NANOEMULSION; SUBMICRON EMULSION;

PROTEINS;

EID: 70349783626     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.08.006     Document Type: Article

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