Effect of Emulsification Method on the Properties of Lecithin‐ and PGPR‐Stabilized Water‐in‐Oil‐Emulsions

References

• Akhtar , M. and Dickinson , E. 2001 . “ Water‐in‐oil‐in‐water multiple emulsions stabilized by polymeric and natural emulsifiers ” . In Food Colloids: Fundamentals of Formulation Edited by: Dickinson , E. and Miller , R. 133 – 143 . Cambridge : Royal Society of Chemistry .
   Google Scholar
• Benichou , A. , Aserin , A. and Garti , N. 2001 . Polyols, high pressure, and refractive indices equalization for improved stability of w/o emulsions for food application . J. Disper. Sci. Technol. , 22 : 269 – 280 .
   Web of Science ®Google Scholar
• Brösel , S. and Schubert , H. 1999 . Investigations on the role of surfactants in mechanical emulsification using a high‐pressure homogenizer with an orifice valve . Chem. Eng. Process. , 38 : 533 – 540 .
   Web of Science ®Google Scholar
• De Vleeschauwer , D. , van der Meeren , P. and Vanderdeelen , J. 1996 . Influence of electrolytes on phospholipid‐stabilised emulsions . B. Soc. Chim. Belg. , 105 : 809 – 814 .
   Google Scholar
• Gaonkar , A. G. 1992 . Effect of salt, temperature, and surfactants on the interfacial tension behaviour of a vegetable oil‐water system . J. Colloid Interf. Sci. , 149 : 256 – 260 .
   Web of Science ®Google Scholar
• Kanouri , M. , Rosano , H. L. and Naouli , N. 2002 . Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system . Adv. Colloid Interfac. , 99 : 229 – 254 .
   PubMed Web of Science ®Google Scholar
• Kawashima , Y. , Hino , T. , Takeuchi , H. and Niwa , T. 1992 . Stabilization of water/oil/water multiple emulsion with hypertonic inner aqueous phase . Chem. Pharm. Bull. , 40 : 1240 – 1246 .
   Web of Science ®Google Scholar
• Kent , P. and Saunders , B. R. 2001 . The role of added electrolyte in the stabilization of inverse emulsions . J. Colloid Interface. Sci. , 242 : 437 – 442 .
   Web of Science ®Google Scholar
• Knoth , A. , Scherze , I. and Muschiolik , G. 2005 . Stability of water‐in‐oil‐emulsions containing phosphatidylcholine‐depleted lecithin . Food Hydrocolloid. , 19 : 635 – 640 .
   Web of Science ®Google Scholar
• Koroleva , M. Yu. and Yurtov , E. V. 2003 . Effect of ionic strength of dispersed phase on Ostwald ripening in water‐in‐oil emulsions . Colloid J. , 65 : 40 – 43 .
   Web of Science ®Google Scholar
• Lindenstruth , K. and Müller , B. W. 2004 . Parameters with influence on the droplet size of w/o emulsions . Pharmazie , 59 : 187 – 190 .
   PubMed Web of Science ®Google Scholar
• Mishchuk , N. A. , Sanfeld , A. and Steinchen , A. 2004 . Interparticle interactions on concentrate water‐oil emulsions . Adv. Colloid Interfac. , 112 : 129 – 157 .
   PubMed Web of Science ®Google Scholar
• Muschiolik , G. , Roeder , R.‐Th. and Lengfeld , K. Druckhomogenisator . German Patent . 195 30 247 A1 . 1995 .
   Google Scholar
• Opawale , F. O. and Burgess , D. J. 1998 . Influence of interfacial properties of lipophilic surfactants on water‐in‐oil emulsion stability . J. Colloid Interf. Sci. , 197 : 142 – 150 .
   PubMed Web of Science ®Google Scholar
• Pan , L. G. , Tomás , M. C. and Añón , M. C. 2002 . Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions . J. Surfactants Deterg. , 5 : 135 – 143 .
   Web of Science ®Google Scholar
• Rydhag , L. 1979 . The importance of the phase behavior of phospholipids for emulsion stability . Fett Wiss. Technol. , 81 : 168 – 176 .
   Google Scholar
• Stang , M. , Schuchmann , H. and Schubert , H. 2001 . Emulsification in high‐pressure homogenizers . Eng. Life Sci. , 1 : 151 – 157 .
   Google Scholar
• Tesch , S. , Freudig , B. and Schubert , H. 2002 . Herstellen von Emulsionen in Hochdruckhomogenisatoren . Teil 1: Zerkleinern und Stabilisieren von Tropfen. Chem.‐Ing.‐Tech. , 74 : 875 – 880 .
   Google Scholar
• Walstra , P. 1983 . “ Formation of emulsions ” . In Encyclopedia of emulsion technology Vol. 5 , 57 – 127 . New York : Marcel Dekker .
   Google Scholar
• Walstra , P. 2003 . Physical Chemistry of Foods New York : Marcel Dekker .
   Google Scholar
• Walstra , P. and Smulders , I. 1997 . “ Making emulsions and foams: An overview ” . In Food Colloids—Proteins, Lipids and Polyasaccharides Edited by: Dickinson , E. and Bergenståhl , B. 367 – 381 . Cambridge : Royal Society of Chemistry .
   Google Scholar
• Wu , Y. and Wang , T. 2003 . Soybean lecithin fractionation and functionality . J. Am. Oil Chem. Soc. , 80 : 319 – 326 .
   Web of Science ®Google Scholar
• Wüstneck , R. , Moser , B. , Karageorgieva , V. V. and Brehmer , L. 2001 . “ Influence of lipids on interfacial dilatational behaviour of adsorbed ß‐lactoglobulin layers ” . In Food Colloids: Fundamentals of Formulation Edited by: Dickinson , E. and Miller , R. 198 – 209 . Cambridge : Royal Society of Chemistry .
   Google Scholar
• Zhang , E. and Proctor , A. 1997 . Rheology and stability of phospholipid‐stabilized emulsions . J. Am. Oil Chem. Soc. , 74 : 869 – 874 .
   Web of Science ®Google Scholar
• Zhang , Y. , An , Z. , Cui , G. and Li , J. 2003 . Stabilized complex film formed by co‐adsorption of β‐lactoglobulin and phospholipids at liquid/liquid interface . Colloids. Surfaces. A , 223 : 11 – 16 .
   Web of Science ®Google Scholar