Solid lipid dispersions: Potential delivery system for functional ingredients in foods

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Asumadu Mensah, Aboagyewa ^a   Smith, Kevin W ^b   Ribeiro, Henelyta S ^c  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Fat Science Consulting Ltd   (United Kingdom)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Melting profile; Morphology; Physical stability; Structured lipid systems; Waxes

Indexed keywords

STEARIC ACID; STEARIC ACID DERIVATIVE; SUNFLOWER OIL; SURFACTANT; VEGETABLE OIL; WAX;

ARTICLE; CARNAUBA WAX; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; FEASIBILITY STUDY; FOOD HANDLING; HEAT; MELTING PROFILE; MORPHOLOGY; PARTICLE SIZE; PHYSICAL STABILITY; STRUCTURED LIPID SYSTEMS; TRANSMISSION ELECTRON MICROSCOPY;

MELTING PROFILE; MORPHOLOGY; PHYSICAL STABILITY; STRUCTURED LIPID SYSTEMS; WAXES;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; EMULSIONS; FEASIBILITY STUDIES; FOOD HANDLING; HOT TEMPERATURE; MICROSCOPY, ELECTRON, TRANSMISSION; PARTICLE SIZE; PLANT OILS; STEARIC ACIDS; SURFACE-ACTIVE AGENTS; WAXES;

EID: 84880604680     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12162     Document Type: Article

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