| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7000711 | Journal of Colloid and Interface Science | 2012 | 7 Pages |
Abstract
⺠We analyzed the effects of emulsifier and T on the distribution of gallic acid in food-grade emulsions. ⺠The concentration of gallic acid, GA, in the oil region is effectively zero. ⺠At least 40% of the total GA is located in the interfacial region of the emulsion. ⺠The thermodynamic parameters for the GA transfer were determined.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Sonia Losada-Barreiro, Verónica Sánchez-Paz, Carlos Bravo-DÃaz, Fátima Paiva-Martins, Laurence S. Romsted,