Microstructure characterization of a food-grade U-type microemulsion system by differential scanning calorimetry and electrical conductivity techniques

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3050-3055

  Zhang, Hui ^a   Taxipalati, Maierhaba ^a   Que, Fei ^b   Feng, Fengqin ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Zhejiang Economic and Trade Polytechnic ^*  (China)

Author keywords

Differential scanning calorimetry; Electrical conductivity; Microemulsion; Microstructure

Indexed keywords

CALORIMETERS; CALORIMETRY; ELECTRIC CONDUCTIVITY; MICROEMULSIONS; MICROSTRUCTURE; MOLECULES; OILS AND FATS; PHASE DIAGRAMS; PROPIONIC ACID; SURFACE ACTIVE AGENTS;

ELECTRICAL CONDUCTIVITY; ELECTRICAL CONDUCTIVITY MEASUREMENTS; MICROEMULSION SYSTEMS; MICROSTRUCTURE CHARACTERIZATION; STRUCTURAL PHASE TRANSITION; STRUCTURAL TRANSITIONS; THERMAL BEHAVIOURS; THERMAL TRANSITIONS;

DIFFERENTIAL SCANNING CALORIMETRY;

GLYCEROL; POLYSORBATE 80; PROPIONIC ACID; WATER;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DILUTION; ELECTRIC CONDUCTIVITY; FOOD ANALYSIS; MICROEMULSION; PHASE TRANSITION; REVERSE MICELLE; WATER CONTENT;

EID: 84879485128     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.141     Document Type: Article

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