Effect of variations in the fatty acid chain on functional properties of oligofructose fatty acid esters

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 22-29

  van Kempen, Silvia E H J ^a,b   Schols, Henk A ^a   van der Linden, Erik ^a   Sagis, Leonard M C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b DUTCH POLYMER INSTITUTE DPI   (Netherlands)

Author keywords

Food grade surfactant; Micelle concentration; Sugar ester; Surface area; Surface tension

Indexed keywords

AGGREGATES; CHAIN LENGTH; CHAINS; CRITICAL MICELLE CONCENTRATION; FATTY ACIDS; INTERFACES (MATERIALS); LIGHT SCATTERING; MICELLES; MOLECULES; SURFACE TENSION;

DEGREE OF SATURATIONS; FATTY ACID CHAINS; FATTY ACID ESTERS; FOOD GRADE; FOOD-GRADE SURFACTANT; FUNCTIONAL PROPERTIES; MICELLE CONCENTRATIONS; OLIGO-FRUCTOSE; SUGAR ESTERS; SURFACE AREA;

ESTERS;

EID: 84894673094     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.031     Document Type: Article

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