Impact of environmental stresses on orange oil-in-water emulsions stabilized by sucrose monopalmitate and lysolecithin

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 14, 2014, Pages 3257-3261

  McClements, David Julian ^a   Decker, Eric Andrew ^a   Choi, Seung Jun ^b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Seoul National University of Science and Technology   (South Korea)

Author keywords

beverages; emulsions; environmental stress; lecithin; orange oil; stability; sucrose esters; sucrose monopalmitate

Indexed keywords

BEVERAGES; CITRUS FRUITS; CONVERGENCE OF NUMERICAL METHODS; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; LECITHIN; SUGAR (SUCROSE); OIL SHALE;

ELECTROSTATIC REPULSION; ENVIRONMENTAL STRESS; FOOD AND BEVERAGE INDUSTRY; FUNCTIONAL INGREDIENT; HIGH PRESSURE HOMOGENIZATION; OIL-IN-WATER EMULSIONS; ORANGE OIL; SUCROSE ESTERS; DROPLET AGGREGATION;

OILS AND FATS;

EID: 84897984505     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404983p     Document Type: Article

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