Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Food Chemistry

Volumn 192, Issue , 2016, Pages 53-59

  Zhang, Jian ^a   Bing, Lu ^a   Reineccius, Gary A ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Modified starch; Nanoemulsions; Orange oil; Quillaja saponins; Stability; Turbidity

Indexed keywords

CITRUS FRUITS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; METABOLITES; OSTWALD RIPENING; TURBIDITY; VISCOSITY;

INTERFACIAL CHARGE; MODIFIED STARCHES; NANO-EMULSIONS; ORANGE OIL; QUILLAJA SAPONINS; RIPENING INHIBITOR; VISCOSITY MODIFIERS; ZETA POTENTIAL MEASUREMENTS;

STARCH;

EMULSIFYING AGENT; ESTER; MODIFIED STARCH; OIL; QUILLAJA SAPONIN; STARCH; UNCLASSIFIED DRUG; EMULSION; ORANGE OIL; VEGETABLE OIL;

ADSORPTION KINETICS; ARTICLE; BEVERAGE; FLAVOR; FLUIDIZATION; MICROFLUIDIZATION; NANOEMULSION; STORAGE; TURBIDITY; VISCOSITY; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; EMULSION;

QUILLAJA;

EMULSIONS; PLANT OILS; QUILLAJA SAPONINS; STARCH;

EID: 84936870889     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.078     Document Type: Article

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