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Flavour and Fragrance Journal

Volumn 30, Issue 4, 2015, Pages 288-294

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

(3) Zhang, Jian a Peppard, Terry L b Reineccius, Gary A a

a UNIVERSITY OF MINNESOTA (United States)

b Robertet Flavors Inc ^* (United States)

Author keywords

Dynamic light scattering; Food biopolymers; High pressure; Microfluidization; Nanoemulsion

Indexed keywords

BEVERAGES; BIOMOLECULES; BIOPOLYMERS; CHROMIUM COMPOUNDS; DYNAMIC LIGHT SCATTERING; EMULSIFICATION; OSTWALD RIPENING; SCANNING ELECTRON MICROSCOPY; TURBIDITY;

CRYOGENIC SCANNING ELECTRON MICROSCOPY; HIGH PRESSURE; HOMOGENIZATION PRESSURES; MANUFACTURING PARAMETERS; MEDIUM CHAIN TRIGLYCERIDES; MICROFLUIDIZATION; NANOEMULSION; NEPHELOMETRIC TURBIDITY UNITS;

OILS AND FATS;

BIOPOLYMER; EMULSIFYING AGENT; GUM ARABIC; MEDIUM CHAIN TRIACYLGLYCEROL; STARCH; TERPENE DERIVATIVE;

ADSORPTION KINETICS; ARTICLE; BEVERAGE; CONTROLLED STUDY; DIFFUSION COEFFICIENT; DILUTION; FLOCCULATION; FLUIDIZATION; HYPERBARISM; LIGHT SCATTERING; MICROFLUIDICS; MICROFLUIDIZATION; NANOEMULSION; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SURFACE TENSION; TURBIDIMETRY; TURBIDITY;

ACACIA SENEGAL;

EID: 84931573470 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3244 Document Type: Article

Times cited : (34)

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