Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
- Author
- KARGAR, Maryam1 ; FAYAZMANESH, Khorshid1 ; ALAVI, Mina1 ; SPYROPOULOS, Fotios1 ; NORTON, Ian T1
[1] Centre for Formulation Engineering, Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom - Source
Journal of colloid and interface science. 2012, Vol 366, pp 209-215, 7 p ; ref : 34 ref
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Food-grade particles Interfacial microstructure Lipid oxidation Pickering emulsions
- Keyword (fr)
- Aliment Amidon Cellulose Charge superficielle Couche interfaciale Crémage Dimension particule Emulsion huile eau Gouttelette Huile tournesol Interface Lipide Microstructure Oxydation Particule Potentiel Propriété physicochimique Radical libre Stabilité
- Keyword (en)
- Food Starch Cellulose Surface charge Interfacial layer Creaming Particle size Oil water emulsion Droplet Sunflower oil Interface Lipids Microstructure Oxidation Particle Potential Physicochemical properties Free radical Stability
- Keyword (es)
- Alimento Almidón Celulosa Carga superficial Capa interfacial Dimensión partícula Emulsión aceite agua Gotita Aceite girasol Interfase Lípido Microestructura Oxidación Partícula Potencial Propiedad fisicoquímica Radical libre Estabilidad
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C01 General and physical chemistry / 001C01I Surface physical chemistry
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C01 General and physical chemistry / 001C01J Colloidal state and disperse state / 001C01J04 Emulsions. Microemulsions. Foams
- Discipline
- General chemistry and physical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25502096
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jcis.2011.09.073 
https://dx.doi.org/10.1016/j.jcis.2011.09.073
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