scholarly journals Effect of Reconstituted Emulsion Oil-droplet Size on Release Rate of the Emulsified d-Limonene Spray-Dried Powder in Boiling Water

2010 ◽  
Vol 11 (2) ◽  
pp. 113-116
Author(s):  
Koji KAWAKAMI ◽  
Akiko FUJITA ◽  
Vita PARAMITA ◽  
Tze Loon NEOH ◽  
Hidefumi YOSHII
Keyword(s):  
Droplet Size ◽  
Release Rate ◽  
Boiling Water ◽  
Oil Droplet ◽  
Emulsion Oil ◽  
Oil Droplet Size ◽  
Spray Dried

scholarly journals Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach

Appetite ◽  
2016 ◽  
Vol 96 ◽  
pp. 18-24 ◽  
Author(s):  
Aaron M. Lett ◽  
Jennifer E. Norton ◽  
Martin R. Yeomans
Keyword(s):  
Droplet Size ◽  
Oil Droplet ◽  
Emulsion Oil ◽  
Oil Droplet Size

scholarly journals Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders

2017 ◽  
Vol 81 (4) ◽  
pp. 698-704 ◽  
Author(s):  
Hirokazu Shiga ◽  
Tze Loon Neoh ◽  
Ai Ninomiya ◽  
Sae Adachi ◽  
Ignacio Lopez Pasten ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Droplet Size ◽  
Flaxseed Oil ◽  
Oil Droplet ◽  
Oil Droplet Size ◽  
Spray Dried

scholarly journals Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Heliyon ◽  
2020 ◽  
Vol 6 (12) ◽  
pp. e05788
Author(s):  
George Katsaros ◽  
Magdalini Tsoukala ◽  
Marianna Giannoglou ◽  
Petros Taoukis
Keyword(s):  
Droplet Size ◽  
Viscoelastic Properties ◽  
Oil Droplet ◽  
Oil Droplet Size

scholarly journals Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions

2016 ◽  
Vol 17 (3) ◽  
pp. 91-94 ◽  
Author(s):  
Yayoi MIYAGAWA ◽  
Kohshi KIKUCHI ◽  
Hirokazu SHIGA ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels

Soft Matter ◽  
2019 ◽  
Vol 15 (47) ◽  
pp. 9762-9775 ◽  
Author(s):  
Aakash Patel ◽  
Athira Mohanan ◽  
Supratim Ghosh
Keyword(s):  
Whey Protein ◽  
Droplet Size ◽  
Sodium Caseinate ◽  
Oil Droplet ◽  
Critical Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

Sodium caseinate (SC)-stabilized 40% oil-in-water nanoemulsions (NEs) could be transformed into elastic gels below a critical droplet size due to increase in ϕeff by a thicker steric barrier of SC, while whey protein (WPI)-stabilized NEs remained liquid due to thinner steric barrier of WPI.

Sign in / Sign up

Export Citation Format

Share Document