Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1051-1062

  Camino, Nerina A ^a   Pilosof, Ana M R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Emulsions; High intensity ultrasound; Hydroxypropylmethylcellulose; Interface; Stability

Indexed keywords

BLENDING; DROPS; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; ULTRASONICS;

AVERAGE DIAMETER; HIGH INTENSITY ULTRASOUNDS; HIGH MOLECULAR WEIGHT; HIGH SPEED; HYDROXYPROPYL METHYLCELLULOSE; INTERFACIAL FILM; MULTI-MODAL; OIL-WATER INTERFACE; PROPERTY; SUBMICRON EMULSION;

HYDROPHOBICITY;

EID: 79952538981     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.026     Document Type: Article

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