Stability mechanisms of liquid water-in-oil emulsions

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 145-153

  Ushikubo, F Y ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsion stability; Lecithin; Polyglycerol polyricinoleate; Sorbitan monooleate; Water in oil emulsion

Indexed keywords

EMULSIFICATION; EMULSIONS; LECITHIN; MOLECULAR STRUCTURE; PARAFFINS; PHASE INTERFACES; SYSTEM STABILITY;

EMULSION STABILITY; HEXADECANE; LIQUID WATER; OIL SYSTEM; OIL-IN-WATER; POLYGLYCEROL POLYRICINOLEATE; SORBITAN MONOOLEATE; SPAN-80; STABILITY MECHANISMS; WATER-IN-OIL EMULSIONS;

SOYBEAN OIL;

GLYCINE MAX;

EID: 84884532535     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.016     Document Type: Article

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