Development of low-energy methods for preparing food nano-emulsions

Journal of Oleo Science

Volumn 60, Issue 7, 2011, Pages 355-362

  Miyanoshita, Michitaka ^a   Hashida, Chitose ^a   Ikeda, Shinya ^a   Gohtani, Shoichi ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Lamellar liquid crystal; Nano emulsions; Phase diagram; Sponge phase; Sucrose

Indexed keywords

DROPLET SIZES; HEXAGONAL PHASE; LAMELLAR LIQUID CRYSTAL; LAMELLAR PHASE; LOW ENERGIES; LOW-ENERGY METHODS; NANO-EMULSIONS; OPTIMAL PROCESS; SOLUTION SYSTEM; SORBITAN MONOOLEATE; SPONGE PHASE; TWEEN 80;

EMULSIFICATION; LIQUID CRYSTALS; PHASE DIAGRAMS; SOLUTIONS; SUGAR (SUCROSE); VEGETABLES;

EMULSIONS;

ACYLGLYCEROL; DECAGLYCEROL MONOOLEATE; EMULSIFYING AGENT; HEXOSE; POLYSORBATE; SORBITAN OLEATE; SUCROSE; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; EMULSION; FOOD HANDLING; LIQUID CRYSTAL; METHODOLOGY; SOLUTION AND SOLUBILITY; SYNTHESIS;

EMULSIFYING AGENTS; EMULSIONS; FOOD TECHNOLOGY; GLYCERIDES; HEXOSES; LIQUID CRYSTALS; MICROCHEMISTRY; PLANT OILS; POLYSORBATES; SOLUTIONS; SUCROSE; WATER;

EID: 79959842039     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.60.355     Document Type: Article

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