Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 358-367

  Ariyaprakai, Suwimon ^a   Limpachoti, Tanachote ^a   Pradipasena, Pasawadee ^b  

^a ASSUMPTION UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ESTERS; FREEZING; OSTWALD RIPENING; PARTICLE SIZE; POLYELECTROLYTES; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; THAWING;

COCONUT MILK; EMULSIFYING PROPERTY; ETHOXYLATES; FREEZE-THAWING; INTERFACIAL PROPERTY; MILK EMULSIONS; OIL DROPLETS; PROPERTY; SUCROSE ESTERS; SYNTHESISED;

PROTEINS;

EID: 84864064338     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.003     Document Type: Article

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