Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying

Food Research International

Volumn 51, Issue 1, 2013, Pages 201-207

  Imamura, Koreyoshi ^a   Kimura, Yoshifumi ^a   Nakayama, Shota ^a   Sayuri, Miki ^a   Ogawa, Seiji ^a   Hoshino, Tatsuya ^a   Oshitani, Jun ^a   Kobayashi, Takashi ^b   Adachi, Shuji ^b   Matsuura, Tsutashi ^c   Imanaka, Hiroyuki ^a   Ishida, Naoyuki ^a   Nakanishi, Kazuhiro ^d  

^a OKAYAMA UNIVERSITY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

^c MITSUBISHI CHEMICAL CORPORATION   (Japan)

^d CHUBU UNIVERSITY   (Japan)

Author keywords

Amorphous sugar; Freeze drying; Glass transition temperature; Micelles; Retention

Indexed keywords

AMORPHOUS MATRICES; AMORPHOUS SUGAR; AMORPHOUS SUGAR MATRICES; FREEZE-DRYING; FTIR ANALYSIS; METHYL ESTERS; MONOLAURATE; OIL DROPLETS; OIL PHASE; OIL-IN-WATER EMULSIONS; RETENTION; STRUCTURAL FLEXIBILITIES;

DROPS; EMULSIFICATION; EMULSIONS; GLASS TRANSITION; LINOLEIC ACID; LOW TEMPERATURE DRYING; MICELLES; SUGAR (SUCROSE);

SUGARS;

EID: 84872020604     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.010     Document Type: Article

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