@article{oai:kindai.repo.nii.ac.jp:00019204,
 author = {KONO, Yusuke and ISHIGAKI, Takahiro and HIROSHIMA, Masayoshi and WATANABE, Yoshiyuki},
 issue = {51},
 journal = {近畿大学工学部研究報告, Research reports of the Faculty of Engineering, Kindai University},
 month = {Dec},
 note = {[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., application/pdf},
 pages = {15--18},
 title = {〈Original Papers〉Effect of Emulsifier on the Stability of O/W Emulsion Containing Limonene through Freezing and Thawing},
 year = {2017},
 yomi = {コウノ, ユウスケ and イシガキ, タカヒロ and ヒロシマ, マサヨシ and ワタナベ, ヨシユキ}
}