Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Mun, Saehun ^a   Choi, Yongdoo ^b   Rho, Shin Joung ^a   Kang, Choon Gil ^c   Park, Chan Ho ^c   Kim, Yong Ro ^a  

^a Seoul National University   (South Korea)

^b National Cancer Center   (South Korea)

^c Ottogi Research Center   (South Korea)

Author keywords

PGPR; Stabilization; W O emulsion; W O W emulsion; WPI

Indexed keywords

CASTOR OIL; DRUG DERIVATIVE; GLYCERAN POLYRICINOLEIC ACID ESTER; GLYCEROL; MILK PROTEIN; RICINOLEIC ACID; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; PHYSICAL CHEMISTRY;

CASTOR OIL; CHEMISTRY, PHYSICAL; EMULSIONS; GLYCEROL; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; RICINOLEIC ACIDS; WATER;

EID: 77953933780     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01487.x     Document Type: Article

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