Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

Journal of Colloid and Interface Science

Volumn 370, Issue 1, 2012, Pages 73-79

  Losada Barreiro, Sonia ^a   Sánchez Paz, Verónica ^a   Bravo Díaz, Carlos ^a   Paiva Martins, Fátima ^b   Romsted, Laurence S ^c  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

Antioxidant distribution; Arenediazonium ions; Emulsions; Gallic acid; Kinetics; Oil in water emulsions; Partition constants; Pseudophase kinetic model; Pseudophase model

Indexed keywords

ANTIOXIDANT DISTRIBUTION; ARENEDIAZONIUM IONS; GALLIC ACIDS; OIL-IN-WATER EMULSIONS; PARTITION CONSTANTS; PSEUDO-PHASE; PSEUDOPHASE MODEL;

EMULSIONS; ENZYME KINETICS; KINETIC THEORY; KINETICS; MATHEMATICAL MODELS; REACTION KINETICS; TEMPERATURE; VEGETABLE OILS;

EMULSIFICATION;

CORN OIL; EMULSIFYING AGENT; GALLIC ACID; POLYSORBATE 20; WATER;

ARTICLE; CHEMICAL REACTION; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); EMULSION; ENERGY TRANSFER; ENTHALPY; ENTROPY; FOOD EMULSION; PRIORITY JOURNAL; TEMPERATURE;

CORN OIL; EMULSIFYING AGENTS; EMULSIONS; FOOD; GALLIC ACID; KINETICS; POLYSORBATES; SURFACE-ACTIVE AGENTS; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 84856520290     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2011.12.057     Document Type: Article

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