Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones

Food Research International

Volumn 54, Issue 1, 2013, Pages 633-640

  Ting, Yuwen ^a   Xia, Qiuyang ^a   Li, Shiming ^a   Ho, Chi Tang ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

5 Demethyl tangeretin; Lecithin; Polymethoxyflavones (PMFs); Tangeretin; Viscoelastic emulsions

Indexed keywords

5-DEMETHYL TANGERETIN; AVERAGE PARTICLE SIZE; DISSOLUTION KINETICS; HOMOGENEOUS MIXTURES; POLYMETHOXYFLAVONES; STORAGE TEMPERATURES; TANGERETIN; VISCOELASTIC EMULSIONS;

CRYSTALLINE MATERIALS; DISSOLUTION; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; FOOD STORAGE; LECITHIN; OILS AND FATS;

VISCOELASTICITY;

EID: 84883397410     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.047     Document Type: Article

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