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Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor |
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| Authors: | Sang Soo Lim Moo Yeol Baik Eric Andrew Decker Lulu Henson L Michael Popplewell David Julian McClements Seung Jun Choi |
| Affiliation: | 1. Graduate School of Biotechnology, and Institute of Life Science and Resources, Kyung Hee University, Yougin 446-701, Republic of Korea;2. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;3. International Flavors and Fragrances, Union Beach, NJ 07735, USA |
| Abstract: | |
| Keywords: | Emulsions Emulsion stability Ester gum Modified starch Orange oil Ostwald ripening |
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