SCOPUS 정보 검색 플랫폼

Journal of Colloid and Interface Science

Volumn 366, Issue 1, 2012, Pages 209-215

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(5) Kargar, Maryam a Fayazmanesh, Khorshid a Alavi, Mina a Spyropoulos, Fotios a Norton, Ian T a

a UNIVERSITY OF BIRMINGHAM (United Kingdom)

Author keywords

Food grade particles; Interfacial microstructure; Lipid oxidation; Pickering emulsions

Indexed keywords

DROPLET SIZES; FOOD-GRADE PARTICLES; INTERFACIAL LAYER; INTERFACIAL MICROSTRUCTURE; LIPID OXIDATION; MICROCRYSTALLINE CELLULOSE; MODIFIED STARCHES; NEGATIVE CHARGE; OIL DROPLETS; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PARTICLE CONCENTRATIONS; PARTICLES SIZES; PHYSICAL STABILITY; PHYSICOCHEMICAL PROPERTY; PICKERING EMULSIONS; POTENTIAL ABILITY; PROCESSING CONDITION;

DROPS; EMULSIFICATION; EMULSIONS; FREE RADICALS; MICROSTRUCTURE; OXIDATION; OXIDATION RESISTANCE; VEGETABLE OILS;

STABILITY;

MICROCRYSTALLINE CELLULOSE; STARCH; SUNFLOWER OIL;

ARTICLE; CONCENTRATION (PARAMETERS); ELECTRIC CURRENT; EMULSION; LIPID OXIDATION; NONHUMAN; OXIDATION; PARTICLE SIZE; PH; PHYSICOCHEMICAL MODEL; PRIORITY JOURNAL; ZETA POTENTIAL;

CELLULOSE; EMULSIONS; FOOD; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; OILS; OXIDATION-REDUCTION; STARCH; WATER;

EID: 80655132911 PISSN: 00219797 EISSN: 10957103 Source Type: Journal
DOI: 10.1016/j.jcis.2011.09.073 Document Type: Article

Times cited : (282)

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