Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.12.004 ◽

2013 ◽

Vol 32 (1) ◽

pp. 79-86 ◽

Author(s):

Chao Li ◽

Xiong Fu ◽

Faxing Luo ◽

Qiang Huang

Keyword(s):

Rheological Properties ◽

Modified Starch ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

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Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

Food Research International ◽

10.1016/j.foodres.2014.08.045 ◽

2014 ◽

Vol 64 ◽

pp. 919-930 ◽

Author(s):

Siou Pei Ng ◽

Oi Ming Lai ◽

Faridah Abas ◽

Hong Kwong Lim ◽

Chin Ping Tan

Keyword(s):

Rheological Properties ◽

Coconut Oil ◽

Droplet Size Distribution ◽

Virgin Coconut Oil ◽

Water Emulsion ◽

Oil In Water ◽

Emulsion Model ◽

Oil In Water Emulsion

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Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification

International Journal of Food Properties ◽

10.1080/10942912.2015.1038836 ◽

2015 ◽

Vol 19 (3) ◽

pp. 662-679 ◽

Author(s):

Elhamalsadat Shekarforoush ◽

Hamed Mirhosseini ◽

Bahareh Tabatabaee Amid ◽

Hasanah Ghazali ◽

Kharidah Muhammad ◽

...

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Aqueous System ◽

Emulsifying Activity ◽

Water Emulsion ◽

Oil In Water ◽

Sterculia Urens ◽

Oil In Water Emulsion

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Preparation and stability of a protein stabilized orange oil-in-water emulsion

Nahrung/Food ◽

10.1002/(sici)1521-3803(199802)42:01<19::aid-food19>3.0.co;2-6 ◽

1998 ◽

Vol 42 (01) ◽

pp. 19-22 ◽

Author(s):

A.E. Edris

Keyword(s):

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

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Effect of Oil-Phase Volume Fraction on Rheological Properties of Pistacia Lenticus Fruit Oil-in-Water Emulsion Intended for Healing Wounds

Colloid Journal ◽

10.1134/s1061933x21010038 ◽

2021 ◽

Vol 83 (1) ◽

pp. 151-159

Author(s):

Samir Chadli ◽

Mourad Lounis

Keyword(s):

Rheological Properties ◽

Volume Fraction ◽

Phase Volume ◽

Water Emulsion ◽

Phase Volume Fraction ◽

Oil In Water ◽

Healing Wounds ◽

Fruit Oil ◽

Oil In Water Emulsion

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The influence of emulsifier concentration on the rheological properties of an oil-in-water emulsion stabilized by an anionic soap

Journal of Pharmacy and Pharmacology ◽

10.1111/j.2042-7158.1968.tb09779.x ◽

1968 ◽

Vol 20 (6) ◽

pp. 439-449 ◽

Author(s):

E. SHOTTON ◽

S. S. DAVIS

Keyword(s):

Rheological Properties ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion ◽

Emulsifier Concentration

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Correlation of rheological properties of an oil in water emulsion with manufacturing procedures and stability

International Journal of Pharmaceutics ◽

10.1016/0378-5173(93)90421-b ◽

1993 ◽

Vol 91 (1) ◽

pp. 59-67 ◽

Author(s):

U.T. Lashmar ◽

J. Beesley

Keyword(s):

Rheological Properties ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

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Effects of Lecithin and Pectin on Riboflavin-Photosensitized Oxidation of Orange Oil in a Multilayered Oil-in-Water Emulsion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf2015107 ◽

2011 ◽

Vol 59 (17) ◽

pp. 9344-9350 ◽

Author(s):

Tsung-Shi Yang ◽

Tai-Ti Liu ◽

Tzu-Fang Hu

Keyword(s):

Water Emulsion ◽

Photosensitized Oxidation ◽

Oil In Water ◽

Oil In Water Emulsion

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Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.05.027 ◽

2017 ◽

Vol 72 ◽

pp. 155-162 ◽

Author(s):

Vassilios Raikos

Keyword(s):

Vitamin E ◽

Heating Temperature ◽

Water Emulsion ◽

Chilled Storage ◽

Physicochemical Stability ◽

Oil In Water ◽

Oil In Water Emulsion

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Prediction of Flow Behavior of Crude Oil-in-Water Emulsion through the Pipe by Using Rheological Properties

Oriental Journal Of Chemistry ◽

10.13005/ojc/280116 ◽

2012 ◽

Vol 28 (1) ◽

pp. 109-113 ◽

Author(s):

Vahid Hoshyargar ◽

Azam Marjani ◽

Farzad Fadaei ◽

Saeed Shirazian

Keyword(s):

Crude Oil ◽

Rheological Properties ◽

Flow Behavior ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

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Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestion

International Journal of Food Science & Technology ◽

10.1111/ijfs.14420 ◽

2020 ◽

Vol 55 (4) ◽

pp. 1437-1447 ◽

Author(s):

Sunsanee Udomrati ◽

Thidarat Pantoa ◽

Shoichi Gohtani ◽

Mitsutoshi Nakajima ◽

Kunihiko Uemura ◽

...

Keyword(s):

Rheological Properties ◽

Water Soluble ◽

Gastrointestinal Digestion ◽

Water Emulsion ◽

In Vitro Gastrointestinal Digestion ◽

Oil In Water ◽

Oil In Water Emulsion ◽

Lipid Digestibility

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