Effect of temperature on low-energy nano-emulsification and phase behavior in water/polyoxyethylene sorbitan fatty acid ester (Tweens®)/vegetable oil systems
详细信息 查看全文
- 作者：Waraporn Praserta ; b ; Shoichi Gohtanic ; gohtani@ag.kagawa-u.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food nano-emulsification ; Low-energy method ; Phase behavior ; Temperature ; Tween®
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：180
- 期：Complete
- 页码：101-109
- 全文大小：2280 K
文摘
- •
Increasing temperature caused phase changes; La → H1, L3; H1 → L3; L3→S + O, Wm; I1 → Wm.
- •
Emulsion droplet sizes depended on phase behavior along preparation course.
- •
L3 phase promotes emulsification with production of small and homogeneous droplets.
- •
H1 and I1 phases lead to formation of big and polydisperse emulsion droplets.
- •
Low-energy prepared emulsions exhibited high stability over storage time.