Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester

Journal of Oleo Science

Volumn 54, Issue 6, 2005, Pages 335-340

  Murakami, Atsushi ^a,b   Fukada, Kazuhiro ^c   Yamano, Yoshimasa ^d   Gohtani, Shoichi ^c  

^a EHIME UNIVERSITY   (Japan)

^b Kamada Soy Sauce Inc   (Japan)

^c KAGAWA UNIVERSITY   (Japan)

^d Institute of OISHISA Science   (Japan)

Author keywords

cloud point; droplet size; emulsion; polyglycerin fatty acid ester; sucrose

Indexed keywords

EID: 84874396837     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.54.335     Document Type: Article

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