Preparation and characterization of water-in-oil emulsions loaded with high concentration of l-ascorbic acid

LWT

Volumn 51, Issue 2, 2013, Pages 448-454

  Khalid, Nauman ^a,b   Kobayashi, Isao ^a   Neves, Marcos A ^a,c   Uemura, Kunihiko ^a   Nakajima, Mitsutoshi ^a,c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Higher concentration; L ascorbic acid; Microstructure; Stability; W O emulsions

Indexed keywords

ASCORBIC ACID; DROPS; EMULSIFICATION; EMULSIONS; PHASE SEPARATION;

CONTINUOUS PHASE; DISPERSED PHASIS; DROPLET DIAMETERS; FOOD GRADE; HIGH CONCENTRATION; HOMOGENIZERS; HYDROPHOBICS; L(+)-ASCORBIC ACID; MORINGA OLEIFERA; WATER-IN-OIL EMULSIONS;

SOYBEAN OIL;

GLYCINE MAX; MORINGA OLEIFERA;

EID: 84872607056     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.11.020     Document Type: Article

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