Measurement of Dynamic Interfacial Tension in a Carbohydrate Melt at High Temperature Using a Drop Volume Tensiometer

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 94-105

  Gregson, Christopher M ^a   Rong, Yunhong ^a   Sillick, Matthew ^a   Parker, Alan ^b  

^a Firmenich Inc   (United States)

^b Analysis and Perception Department   (Switzerland)

Author keywords

Adsorption kinetics; Candy; Emulsion; Encapsulation

Indexed keywords

ADSORPTION KINETICS; CANDY; CONTINUOUS PHASE; DIFFUSION COEFFICIENTS; DISPERSED SYSTEMS; DROP VOLUME; DYNAMIC INTERFACIAL TENSION; FOOD PRODUCTION; HIGH TEMPERATURE; INTERFACIAL PROPERTY; INTERFACIAL TENSIONS; MALTODEXTRINS; OIL PHASE; SUCROSE ESTERS; SURFACTANT ADSORPTION;

ADSORPTION; CARBOHYDRATES; CRITICAL MICELLE CONCENTRATION; DROPS; EMULSIFICATION; ESTERS; MICELLES; SUGAR (SUCROSE);

THERMAL PROCESSING (FOODS);

EID: 79751532460     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9179-7     Document Type: Article

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