Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions

Food Research International

Volumn 62, Issue , 2014, Pages 416-423

  Ceballos, Marcelo R ^a   Brailovsky, Valentina ^a   Bierbrauer, Karina L ^a,b   Cuffini, Silvia L ^c   Beltramo, Dante M ^a,b,d   Bianco, Ismael D ^a,b,e  

^a Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^d UNIVERSIDAD CATÓLICA DE CÓRDOBA   (Argentina)

^e Universidad Nacional de La Rioja   (Argentina)

Author keywords

Ethlylcellulose; Non aqueous emulsions; Oleogels

Indexed keywords

EMULSIONS; POLYMERS; POLYOLS; SHEAR STRESS; VISCOSITY;

ACTIVE INGREDIENTS; ETHLYLCELLULOSE; HYDROPHOBIC POLYMERS; MEDIUM CHAIN TRIGLYCERIDES; NON-AQUEOUS; OIL/WATER EMULSION; OLEOGELS; STABILIZING EFFECTS;

OILS AND FATS;

EID: 84898952739     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.040     Document Type: Article

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