The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displa
โฆ LIBER โฆ
Effect of Tween 20 on the Oxidative Stability of Sodium Linoleate and Sodium Docosahexaenoate
โ Scribed by Miyashita, Kazuo; Inukai, Nobuko; Ota, Toru
- Book ID
- 126994918
- Publisher
- Japan Science and Technology Information Aggregator, Electronic
- Year
- 1997
- Tongue
- English
- Weight
- 451 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0916-8451
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