The Effect of Diesters and Lauric Acid on Rheological Properties of Air/Water Interfaces Stabilized by Oligofructose Lauric Acid Monoesters
- Author
- VAN KEMPEN, Silvia E. H. J1 2 ; SCHOLS, Henk A3 ; VAN DER LINDEN, Erik1 ; SAGIS, Leonard M. C1
[1] Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bomenweg 2, 6703 HD Wageningen, Netherlands
[2] Dutch Polymer Institute DPI, P.O. Box 902, 5600 AX Eindhoven, Netherlands
[3] Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, Netherlands - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 32, pp 7829-7837, 9 p ; ref : 30 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- air/water interface food-grade surfactant interfacial microstructure mixed interfaces soft glass sugar ester surface rheology surface tension
- Keyword (fr)
- Acide laurique Agent surface Aliment Ester Interface air eau Microstructure Oligofructose Propriété rhéologique Rhéologie Sucre Surface Tension superficielle Verre Fibre alimentaire
- Keyword (en)
- Lauric acid Surfactant Food Ester Air water interface Microstructure Oligofructose Rheological properties Rheology Sugar Surface Surface tension Glass Dietary fiber
- Keyword (es)
- Láurico ácido Agente superficie Alimento Ester Interfase aire agua Microestructura Oligofructose Propiedad reológica Reología Azúcar Superficie Tensión superficial Vidrio Fibra alimenticia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27652297
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
10.1021/jf4018355 
https://dx.doi.org/10.1021/jf4018355
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