EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The alpha -gel phase of glycerol lactopalmitate in whipped emulsions



The alpha -gel phase of glycerol lactopalmitate in whipped emulsions



Special Publication Royal Society of Chemistry ( 75): 364-367



Glycerol lactopalmitate (GLP) powder, prepared by spray-drying an aqueous emulsion containing 30% GLP, 5% sodium caseinate and 12% glucose, was used in experiments leading to the conclusion that GLP formed a stable alpha -gel phase in the presence of water.

(PDF 0-2 workdays service: $29.90)

Accession: 002241037

Download citation: RISBibTeXText



Related references

Metabolism of lactic acid and glycerol in C14-glyceryl lactopalmitate. Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine 97(3): 498-501, 1958

Production of storable whipped fat emulsions. W. Germ. Pat. Appl, 1 900 488,, 1970

Effect of surfactant sucrose ester on physicochemical properties of dairy whipped emulsions. Sciences des Aliments 25(5/6): 455-466, 2005

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions. Food Hydrocolloids 20(7): 1050-1056, 2006

Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 19(3): 503-511, 2005

Phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs). Physical Chemistry Chemical Physics 17(24): 16033-9, 2016

Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions. International Dairy Journal 18(10-11): 0-1021, 2008

Organic reactions in emulsions preparation of glycerol and poly glycerol esters of fatty acids by trans esterification reaction. Journal of the American Oil Chemists' Society 59(11): 471-474, 1982

Intra cellular distribution and localization of glycerol kinase l alpha glycerol 3 phosphate dehydrogenase and l alpha glycerol 3 phosphate in rat liver tissue. Biologicheskii Zhurnal Armenii 26(10): 37-42, 1973

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers. Journal of Colloid and Interface Science 295(2): 495-503, 2005

Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions. Journal of Dairy Science 92(8): 3566-3574, 2009

Conditions to produce high-internal-phase ratio emulsions (gel emulsions) and their properties. Membrane 23(3): 104-111, 1998

Inversion of particle-stabilized emulsions to form high-internal-phase emulsions. Angewandte Chemie 49(12): 2163-2166, 2010

Characterization of oil-in-water emulsions prepared from solid-state emulsions: Effect of matrix and oil phase. Pharmaceutical Research (New York) 10(8): 1153-1156, 1993