Effect of temperature on production of soybean oil-in-water emulsions by microchannel emulsification using different emulsifiers

Food Science and Technology Research

Volumn 17, Issue 2, 2011, Pages 77-86

  Fujiu, Katerina Butron ^a,b   Kobayashi, Isao ^a   Neves, Marcos A ^a,b   Uemura, Kunihiko ^a   Nakajima, Mitsutoshi ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Contact angle; Droplet productivity; Emulsifier; Microchannel emulsification; Monodisperse emulsion; Temperature

Indexed keywords

CHANNEL WALL; COEFFICIENTS OF VARIATIONS; CRITICAL FLOW VELOCITY; DISPERSED PHASE; DROPLET DIAMETERS; DROPLET GENERATION; DROPLET PRODUCTIVITY; EFFECT OF TEMPERATURE; EMULSIFIER; MICROCHANNEL EMULSIFICATION; MONODISPERSE; MONODISPERSE EMULSIONS; MONOLAURATE; O/W EMULSIONS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OPERATING TEMPERATURE; POLYOXYETHYLENE; SODIUM OLEATE; TWEEN-20;

CONTACT ANGLE; DROPS; EMULSIFICATION; FLOW VELOCITY; MICROCHANNELS; POLYETHYLENE OXIDES; SODIUM; TEMPERATURE;

EMULSIONS;

GLYCINE MAX;

EID: 80052306976     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.77     Document Type: Article

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