Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Food Science and Biotechnology

Volumn 25, Issue 4, 2016, Pages 1003-1009

  Yi, Bo Ra ^a   Kim, Mi Ja ^b   Lee, Jae Hwan ^a  

^a Sungkyunkwan University   (South Korea)

^b Kangwon National University   (South Korea)

Author keywords

emulsifier charge; O W emulsion; oxidative stability; riboflavin

Indexed keywords

EMULSIONS; ETHYLENEDIAMINETETRAACETIC ACID; OXIDATION RESISTANCE; SODIUM DODECYL SULFATE; SODIUM SULFATE; STABILITY;

CETYLTRIMETHYLAMMONIUM BROMIDE; CONCENTRATION-DEPENDENT MANNERS; EMULSIFIER CHARGE; O/W EMULSIONS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; RIBOFLAVIN;

EMULSIFICATION;

EID: 84986264854     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0162-z     Document Type: Article

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