Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 639-646

  Bot, Arjen ^a   den Adel, Ruud ^a   Regkos, Christos ^a   Sawalha, Hassan ^b   Venema, Paul ^b   Flöter, Eckhard ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Differential Scanning Calorimetry (DSC); Edible oil; Emulsion gel; Organogel; Plant sterol; Self assembly; Small angle X ray scattering (SAXS)

Indexed keywords

ALCOHOLS; DIFFRACTION PATTERNS; EMULSIFICATION; EMULSIONS; GAMMA RAYS; INTERFEROMETRY; SELF ASSEMBLY; X RAY SCATTERING;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSION GEL; ORGANOGELS; ORYZANOL; PLANT STEROLS; SMALL ANGLE X-RAY SCATTERING; SMALL-ANGLE X-RAY SCATTERING; TEMPERATURE CYCLES; WATER-IN-OIL EMULSIONS; Β-SITOSTEROL;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 79851509887     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.026     Document Type: Article

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