Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Julian McClements, David ^a   Henson, Lulu ^b   Popplewell, L Michael ^b   Decker, Eric Andrew ^a   Jun Choi, Seung ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

Author keywords

Corn oil; Emulsion stability; Emulsions; Modified starch; Orange oil; Ostwald ripening

Indexed keywords

CORN OIL; EMULSIFYING AGENT; FLAVORING AGENT; OCTENYL SUCCINATE; ORANGE OIL; STARCH; SUCCINIC ACID DERIVATIVE; TRIACYLGLYCEROL; VEGETABLE OIL; WATER;

ARTICLE; BEVERAGE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; EMULSION; OSMOLARITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRESSURE; SOLUBILITY; TIME; VISCOSITY;

BEVERAGES; CORN OIL; EMULSIFYING AGENTS; EMULSIONS; FLAVORING AGENTS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OSMOLAR CONCENTRATION; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PRESSURE; SOLUBILITY; STARCH; SUCCINATES; TIME FACTORS; TRIGLYCERIDES; VISCOSITY; WATER;

ZEA MAYS;

EID: 84856061992     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02484.x     Document Type: Article

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