Food grade microemulsion systems: Canola oil/lecithin:n-propanol/water

Food Chemistry

Volumn 194, Issue , 2016, Pages 972-979

  Abbasi, Soleiman ^a   Radi, Mohsen ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Lecithin; Microemulsion; pH; Salt; Temperature; Triglycerides

Indexed keywords

IONIC STRENGTH; LECITHIN; OILS AND FATS; PH; PHASE DIAGRAMS; PROPANOL; SALTS; SOLUBILITY; TEMPERATURE; VEGETABLE OILS;

EDIBLE VEGETABLE OIL; LECITHIN-BASED MICROEMULSION; MICROEMULSION FORMATION; MICROEMULSION SYSTEMS; NATURAL SURFACTANTS; PSEUDOTERNARY PHASE DIAGRAMS; SOLUBILIZATION CAPACITIES; TRIGLYCERIDES;

MICROEMULSIONS;

CALCIUM CHLORIDE; CANOLA OIL; PHOSPHATIDYLCHOLINE; PROPANOL; SODIUM CHLORIDE; TRIACYLGLYCEROL; WATER; EMULSION; MONOUNSATURATED FATTY ACID;

ARTICLE; CHANNEL GATING; CONFORMATIONAL TRANSITION; FOOD; HYDROPHILICITY; IONIC STRENGTH; LIQUID CRYSTAL; MICROEMULSION; PH; PHOSPHOLIPID MEMBRANE; PRECIPITATION; PROTON TRANSPORT; SOLUBILIZATION; TEMPERATURE; VISCOMETRY; WATER CONTENT; CHEMISTRY; EMULSION;

1-PROPANOL; EMULSIONS; FATTY ACIDS, MONOUNSATURATED; LECITHINS; TRIGLYCERIDES; WATER;

EID: 84940756599     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.078     Document Type: Article

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