Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 32, 2013, Pages 7838-7847

  Gao, Zhi Ming ^a   Wang, Jin Mei ^a   Wu, Na Na ^b   Wan, Zhi Li ^a   Guo, Jian ^a   Yang, Xiao Quan ^a   Yin, Shou Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

Author keywords

displacement; nanoparticles; oil water emulsion; physical stability; soy lipophilic protein; Tween 20

Indexed keywords

AIR/WATER INTERFACES; DISPLACEMENT; LANGMUIR-BLODGETT METHODS; OIL-IN-WATER (O/W) EMULSION; OIL/WATER EMULSION; PHYSICAL STABILITY; PROTEIN NANOPARTICLES; TWEEN-20;

EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; INTERFACES (MATERIALS); NANOPARTICLES; OILS AND FATS; PHOSPHOLIPIDS;

PROTEINS;

NANOPARTICLE; POLYSORBATE; SOYBEAN PROTEIN; SURFACTANT; WATER;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; PH;

EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOPARTICLES; POLYSORBATES; SOYBEAN PROTEINS; SURFACE-ACTIVE AGENTS; WATER;

EID: 84881625150     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4018349     Document Type: Article

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