Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 2014-2027

  Souilem, Safa ^a,b,c   Kobayashi, Isao ^a,b   Neves, Marcos A ^a,b   Sayadi, Sami ^c   Ichikawa, Sosaku ^a   Nakajima, Mitsutoshi ^a,b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

Author keywords

Emulsifier concentration; Microchannel emulsification; Monodisperse emulsion; Oleuropein; Surface activity; W O W emulsion

Indexed keywords

DROPS; FOOD PRODUCTS; FOOD STORAGE; GLUCOSE; HYDROPHILICITY; MICROCHANNELS; OILS AND FATS; PHOSPHATES; SODIUM COMPOUNDS;

COEFFICIENTS OF VARIATIONS; DROPLET SIZE DISTRIBUTIONS; HIGH PRESSURE HOMOGENIZATION; LOW-CALORIE FOOD PRODUCTS; MICROCHANNEL EMULSIFICATION; MONODISPERSE EMULSIONS; OLEUROPEIN; SURFACE ACTIVITIES;

EMULSIFICATION;

GLYCINE MAX;

EID: 84901651359     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1182-9     Document Type: Article

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