References
- G. L. Dashiell, "Lecithin in food processing applications. Ch. 14 in Lecithins: Sources, Manufacture & Uses." , 1st ed., p. 213, B. F. Szuhaj, American Oil Chemists' Society, Champaign, IL (1989).
- E. H. Sander, "Lecithin in food processing applications. Ch. 12 in Lecithins: Sources, Manufacture & Uses." , 1st ed., p. 197, B. F. Szuhaj, American Oil Chemists' Society, Champaign, IL (1989).
- S. H. Zeisel, "Lecithin in health and human nutrition. Ch. 15 in Lecithins: Sources, Manufacture & Uses." , 1st ed., p. 225, B. F. Szuhaj, American Oil Chemists' Society, Champaign, IL (1989).
- J. S. Jo, "Production and use of lecithin." Food industry, 57, 20 (1980).
- C. R. Scholfield, "Lecithin in food processing applications. Ch. 2 in Lecithins: Sources, Manufacture & Uses." , American Oil Chemists' Society, Champaign, IL (1985).
- M. Fattori, N. R. Bulley, and A. Meisen, "Fatty acid and phosphorous contents of canola seed extracts obtained with supercritical carbon dioxide." , J Agr Food Chem, 35(5), 739 (1987). https://doi.org/10.1021/jf00077a023
- W. Van Nieuwenhuyzen, "Lecithin production and properties." , J Am Oil Chemists' Soc, 53, 425 (1976). https://doi.org/10.1007/BF02605737
- H. Betzing, U. S. Patent 4.235,793 (1980).
- M. Shields, R. Ellis, and B. R. Saunders, "A creaming study of weakly flocculated and depletion flocculated oil-in-water emulsions." , Colloid Surf A, 178(1), 265 (2001). https://doi.org/10.1016/S0927-7757(00)00715-9
- Korea Ministry of Food and Drug Safety. Available from: http:// www.mfds.go.kr/fa/index.do.Accessed November 24 (2013).
- F. Temelli, "Extraction of triglycerides and phospholipids from canola with supercritical carbon dioxide and ethanol." , J Food Sci, 57(2), 440 (1992). https://doi.org/10.1111/j.1365-2621.1992.tb05512.x
- J. W. Kim, Y. S. Jeong, N. Y. Gil, E. S. Lee, Y. H. Lee, Y. S. Jang, G. T. Lee, and S. T Hong, "Extraction of surface-active substances from defatted rapeseed cake (Brassica napus L.) by supercritical carbon dioxide." , Korea J Food Nutr, in press.
- N. H. Cho, Y. H. Kim, G. Yang, "Development of rapeseed precleaner and cleaner for biodiesel production." , J of Biosystems Eng, 33(4), 230 (2008). https://doi.org/10.5307/JBE.2008.33.4.230
- S. E. Yun and S. T. Hong, "Isolation and investigation of emulsifying properties of surface-active substances from rice bran." , Food Hydrocolloid. 21(5), 838 (2007). https://doi.org/10.1016/j.foodhyd.2006.11.019
- J. S. Chauhan, M. K. Tyagi, P. R. Kumar, P. Tyagi, M. Singh, and S. Kumar, "Breeding for oil and seed meal quality in rapeseed-mustard in india-A review." , Agric Rev, 23(2), 71 (2002).
- S. T. Hong, "Changes in the stability properties of methylcellulose emulsions as affected by competitive adsorption between methylcellulose and Tween 20." , J Korea Soc Food Sci Nutr, 37(10), 1278 (2008) https://doi.org/10.3746/jkfn.2008.37.10.1278
- D. J. McClements, "Critical review of techniques and methodologies for characterization of emulsion stability." , Crit Rev Food Sci Nutr, 47(7), 611 (2007). https://doi.org/10.1080/10408390701289292
- D. J. McClements, "Food emulsion: principles, practices, and technique." , 2nd ed., p. 334, CRC Press, Boca Raton, Florida (1999).
- H. J. Lee, J. S. Bae, E. S. Lee, H. C. Kang, K. T. Lee, and S. T. Hong, "Emulsifying properties of surface-active substances from defatted rice bran by supercritical carbon dioxide." , Food Eng Prog, 16(2), 172 (2012).
- P. Walstra, "In Encyclopedia of emulsion technology, basic Theory" 1st ed., p. 57, Becher, Marcel Dekker, New York (1983).
- R. Jimenez-Flores, A. Ye, H. Singh, "Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin." , J Agric Food Chem, 53(10), 4213 (2005). https://doi.org/10.1021/jf0480039
- D. I. Comas, J. R. Wagner, and M. C. Tomas. "Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein-lecithin interaction." , Food Hydrocolloid, 20(7), 990 (1995).
- A. E. Wiacek, "Electrokinetic properties of n-tetradecane/lecithin solution emulsions." , Colloid Surface A, 293(1), 20 (2007). https://doi.org/10.1016/j.colsurfa.2006.07.003
- M. W. Jeong, S. G. Oh, Y. C. Kim, "Effects of amine and amine oxide compounds on the zeta-potential of emulsion droplets stabilized by phosphatidylcholine." , Colloid Surfaces A, 181(7), 247 (2001). https://doi.org/10.1016/S0927-7757(00)00796-2
- E. Dickinson, "An Introduction to Food Colloids." , p. 43, Oxford University Press, New York (1992).
- J. K. Lee, S. C. Kim, H. J. Kim, C. G. Lee, C. H. Joo, and R. C. Lee, "A study on the zeta potential measurement and the stability analysis of nano fluids using a particle image processing system." , J Ilass-Korea, 8(1), 1226 (2003).
Cited by
- 유화액 시스템에서 옥테닐 호박산 베타글루칸의 계면 특성 vol.31, pp.4, 2013, https://doi.org/10.12925/jkocs.2014.31.4.642
- 옥테닐 호박산 베타글루칸의 유화 특성 vol.47, pp.2, 2013, https://doi.org/10.9721/kjfst.2015.47.2.217
- 탈지 유채박 중 표면활성정제물의 유화특성 및 산화 안정도에 관한 연구 vol.33, pp.1, 2013, https://doi.org/10.12925/jkocs.2016.33.1.155
- Stability and antioxidant effect of rapeseed extract in oil-in-water emulsion vol.43, pp.2, 2016, https://doi.org/10.7744/kjoas.20160028