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〈Original Papers〉Effect of Emulsifier on the Stability of O/W Emulsion Containing Limonene through Freezing and Thawing
https://kindai.repo.nii.ac.jp/records/19204
https://kindai.repo.nii.ac.jp/records/192041c00c494-e627-4ab7-b122-ade09ed2feb2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00063799-20171221-0015.pdf (360.8 kB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2018-03-27 | |||||
| タイトル | ||||||
| タイトル | 〈Original Papers〉Effect of Emulsifier on the Stability of O/W Emulsion Containing Limonene through Freezing and Thawing | |||||
| 著者 |
KONO, Yusuke
× KONO, Yusuke× ISHIGAKI, Takahiro× HIROSHIMA, Masayoshi× WATANABE, Yoshiyuki |
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| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Emulsifier | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Freezing | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Limonene | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | O/W Emulsion | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Thawing | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 所属 | ||||||
| 値 | Amochinmi Co., Ltd. | |||||
| 著者 所属 | ||||||
| 値 | Graduate School of Systems Engineering, Kindai University | |||||
| 著者 所属 | ||||||
| 値 | Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University | |||||
| 著者 所属 | ||||||
| 値 | Graduate School of Systems Engineering, Kindai University | |||||
| 版 | ||||||
| 出版タイプ | NA | |||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
| 出版者 名前 | ||||||
| 出版者 | 近畿大学工学部 | |||||
| 書誌情報 |
近畿大学工学部研究報告 en : Research reports of the Faculty of Engineering, Kindai University 号 51, p. 15-18, 発行日 2017-12-21 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0386491X | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | [Abstract]Oil-in-water-type (O/W) emulsions containing flavoring and fragrance ingredients are extensively used in food and cosmetics. This study examined the effects of emulsifiers on the stability of an O/W emulsion containing limonene through freezing and thawing. The destabilization of the emulsion would affect the stability of limonene in the emulsion, and the high hydrophilicity of the emulsifiers contributed to the high stabilities of the emulsion and limonene in the emulsion. Crystallization and the crystal growth of the disperse phase and medium influenced the coalescence of droplets and the destabilization of the emulsion after thawing. No relationship was observed between the changes in the droplet size and the hydrophilic–lipophilic balance numbers of four tested emulsifiers. | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
