Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

Food Research International

Volumn 50, Issue 1, 2013, Pages 143-148

  Cid, A ^a,b   Mejuto, J C ^a   Orellana, P G ^a   Lopez Fernandez O ^a   Rial Otero, R ^a   Simal Gandara, J ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

Anionic amphiphiles; Ascorbic acid; Conductivity; Critical micellar concentration; Micellization

Indexed keywords

ADDITIVE CONCENTRATIONS; AIR WATER INTERFACES; AMPHIPHILIC MOLECULES; ASCORBIC ACIDS; BIOLOGICAL PROCESS; COLLOIDAL AGGREGATES; CONSTANT TEMPERATURE; CRITICAL MICELLAR CONCENTRATIONS; FOOD APPLICATIONS; IN-VITRO; INCREASED TEMPERATURE; MICELLAR AGGREGATES; MICROSTRUCTURE AND PROPERTIES; MINIMUM SURFACES; ONE POT; REDUCTANTS; SELF-ASSEMBLED; SODIUM DODECYL SULPHATE; TRANSPORT PHENOMENA;

AIR; BIOMIMETICS; DYES; ELECTRIC CONDUCTIVITY; MICELLIZATION; MOLECULES; OILS AND FATS; ORGANIC ACIDS; SODIUM;

AGGREGATES;

EID: 84868323375     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.009     Document Type: Article

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