Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.

Food Science and Technology International Tokyo ◽

10.3136/fsti9596t9798.2.43 ◽

1996 ◽

Vol 2 (1) ◽

pp. 43-47 ◽

Author(s):

Kanichi SUZUKI ◽

Ikuko SHUTO ◽

Yoshio HAGURA

Keyword(s):

Corn Oil ◽

Membrane Emulsification ◽

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SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN

Journal of Texture Studies ◽

10.1111/j.1745-4603.1983.tb00349.x ◽

1983 ◽

Vol 14 (3) ◽

pp. 267-275 ◽

Author(s):

H. J. RIVAS ◽

P. SHERMAN

Keyword(s):

Soy Protein ◽

Viscoelastic Properties ◽

Corn Oil ◽

Oil In Water ◽

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Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

10.1007/s10450-019-00108-3 ◽

2019 ◽

Vol 25 (4) ◽

pp. 903-911

Author(s):

Jolanta Narkiewicz-Michalek ◽

Marta Szymula ◽

Sonia Losada-Barreiro ◽

Carlos Bravo-Diaz

Keyword(s):

Corn Oil ◽

Water Interface ◽

Oil In Water ◽

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RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM. 5. THE RHEOLOGICAL PROPERTIES AND STABILITY OF CORN OIL -IN-WATER EMULSIONS STABILISED BY BLENDS OF MESQUITE GUM AND TWEEN 60.

Journal of Dispersion Science and Technology ◽

10.1080/01932698108943921 ◽

1981 ◽

Vol 2 (4) ◽

pp. 415-431 ◽

Author(s):

E.J. Vernon-Carter ◽

P. Sherman

Keyword(s):

Rheological Properties ◽

Corn Oil ◽

Prosopis Juliflora ◽

Oil In Water ◽

Tween 60 ◽

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Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Food Hydrocolloids ◽

10.1016/j.foodhyd.2009.05.003 ◽

2009 ◽

Vol 23 (8) ◽

pp. 2212-2218 ◽

Author(s):

Veljko Krstonošić ◽

Ljubica Dokić ◽

Petar Dokić ◽

Tamara Dapčević

Keyword(s):

Physicochemical Properties ◽

Xanthan Gum ◽

Corn Oil ◽

Sorbitan Monooleate ◽

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Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil-in-water emulsions

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201100199 ◽

2011 ◽

Vol 113 (11) ◽

pp. 1402-1411 ◽

Author(s):

María Jerez ◽

Francisco J. Deive ◽

Jorge Sineiro ◽

María J. Núñez

Keyword(s):

Antioxidant Activity ◽

Corn Oil ◽

Pine Bark ◽

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Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum

Food Research International ◽

10.1016/j.foodres.2012.04.001 ◽

2013 ◽

Vol 50 (1) ◽

pp. 457-466 ◽

Author(s):

Marjan Soleimanpour ◽

Arash Koocheki ◽

Rassoul Kadkhodaee

Keyword(s):

Physical Properties ◽

Whey Protein ◽

Volume Fraction ◽

Corn Oil ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Water Emulsion ◽

Oil In Water ◽

Seed Gum ◽

Oil In Water Emulsion

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Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell

Food Chemistry ◽

10.1016/j.foodchem.2016.04.046 ◽

2016 ◽

Vol 209 ◽

pp. 144-153 ◽

Author(s):

Mauricio Espinal-Ruiz ◽

Luz-Patricia Restrepo-Sánchez ◽

Carlos-Eduardo Narváez-Cuenca

Keyword(s):

Amino Acids ◽

Mass Transfer ◽

Corn Oil ◽

Diffusion Cell ◽

Water Emulsion ◽

Franz Diffusion Cell ◽

Oil In Water ◽

Mass Transfer Kinetics ◽

Oil In Water Emulsion ◽

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Effect of Process Parameters on Oil-in-Water Emulsion Droplet Size and Distribution in Swirl Flow Membrane Emulsification

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN ◽

10.1252/jcej.17we204 ◽

2018 ◽

Vol 51 (3) ◽

pp. 229-236 ◽

Author(s):

Jophous Mugabi ◽

Noriyuki Igura ◽

Mitsuya Shimoda

Keyword(s):

Droplet Size ◽

Process Parameters ◽

Emulsion Droplet ◽

Membrane Emulsification ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

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The interaction of modified 7S soy protein with mono- and di-glycerides at the oil-water interface and its effect on the stability of concentrated corn oil-in-water emulsions

Colloid & Polymer Science ◽

10.1007/bf01410849 ◽

1988 ◽

Vol 266 (10) ◽

pp. 930-936 ◽

Author(s):

M. J. Reeve ◽

P. Sherman

Keyword(s):

Soy Protein ◽

Corn Oil ◽

Water Interface ◽

Oil In Water ◽

Oil Water ◽

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Influence of casein and different supplements into stability of Corn Oil/Water emulsions

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.48 ◽

2020 ◽

Vol 3 (1) ◽

pp. 9

Author(s):

Vanya Gandova ◽

Ivan Genov

Keyword(s):

Phase Separation ◽

Sodium Chloride ◽

Potassium Chloride ◽

Corn Oil ◽

Emulsion Stability ◽

Oil In Water ◽

The effects of casein addition in oil-in-water emulsions made with 2 and 4 wt % protein and 10, 15, 25 and 35 wt % corn oil were investigated. A carbohydrate (starch), sodium chloride (NaCl) and potassium chloride (KCl), were used as supplements to prove the emulsion stability. Different analyses were prepared to investigation of emulsions. pH were measured and the values – connected with gravitational creaming and phase separation. Comparing the analyses’ results determined that emulsions prepared with 2 wt % of casein as protein, 25 % of corn oil and mix of carbohydrate 2 % - KCl 2 % exhibit more stability.

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