Different stability regimes of oil-in-water emulsions in the presence of bile salts

Food Research International

Volumn 43, Issue 6, 2010, Pages 1634-1641

  Jodar Reyes A B ^a   Torcello Gomez A ^a   Wulff Perez M ^a   Galvez Ruiz M J ^a   Martin Rodriguez A ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Bile salt; Colloidal stability; Emulsifier; Micelle depletion flocculation; Oil in water emulsion

Indexed keywords

BILE SALTS; COLLOIDAL STABILITY; DEPLETION FLOCCULATION; DESTABILIZING MECHANISMS; DROPLET SIZES; EMULSIFIER; EMULSION INTERFACES; INTERFACIAL PROPERTY; OIL-IN-WATER EMULSIONS; OLIVE OIL; PLURONIC-F68; PLURONICS; STABILITY REGIMES;

ADSORPTION; BODY FLUIDS; CONCENTRATION (PROCESS); CRITICAL MICELLE CONCENTRATION; ELECTROPHORETIC MOBILITY; EMULSIONS; FLOCCULATION; MICELLES; SALTS; STABILITY; VEGETABLE OILS;

EMULSIFICATION;

EID: 77956055879     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.005     Document Type: Article

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