β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 98-108

  Purwanti, Nanik ^a,b   Ichikawa, Sosaku ^c   Neves, Marcos A ^c   Uemura, Kunihiko ^b   Nakajima, Mitsutoshi ^b,c   Kobayashi, Isao ^b  

^a BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Clove oil; Food grade surfactant; Limonene; Microchannel emulsification; lactoglobulin

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; MICROCHANNELS; OILS AND FATS;

CLOVE OIL; EMULSION DROPLETS; FOOD GRADE; FOOD-GRADE SURFACTANT; LACTOGLOBULIN; LIMONENE; MICROCHANNEL EMULSIFICATION; OIL-IN-WATER; WATER EMULSION; Β-LACTOGLOBULIN;

SURFACE ACTIVE AGENTS;

EID: 84962206986     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.024     Document Type: Article

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