SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 6, 2016, Pages 2712-2721

Food-grade Pickering emulsions stabilised with solid lipid particles

(4) Pawlik, Aleksandra a Kurukji, Daniel a Norton, Ian a Spyropoulos, Fotis a

a UNIVERSITY OF BIRMINGHAM (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DISPERSIONS; DROPS; EMULSIONS; LECITHIN; OILS AND FATS; PHASE INTERFACES; SINTERING; SURFACE PROPERTIES;

AQUEOUS DISPERSIONS; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; PARTICLE INTERFACE; PICKERING EMULSIONS; POLYGLYCEROL POLYRICINOLEATE; POLYMORPHIC TRANSITIONS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EMULSIFYING AGENT; GLYCERAN POLYRICINOLEIC ACID ESTER; GLYCEROL; PHOSPHATIDYLCHOLINE; POLYSORBATE; RICINOLEIC ACID; TRIACYLGLYCEROL; TRIPALMITIN; WHEY PROTEIN;

ANALOGS AND DERIVATIVES; CHEMISTRY; EMULSION; FOOD HANDLING; PARTICLE SIZE; SURFACE PROPERTY;

EMULSIFYING AGENTS; EMULSIONS; FOOD TECHNOLOGY; GLYCEROL; LECITHINS; PARTICLE SIZE; POLYSORBATES; RICINOLEIC ACIDS; SURFACE PROPERTIES; TRIGLYCERIDES; WHEY PROTEINS;

EID: 84975454983 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo00238b Document Type: Article

Times cited : (65)

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