Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties[Invited]
Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura
Food Science Frontier Research Forum, International University Consortium of Food Science and Nutrition Oct 2019
Application of soybean oil bodies as an emulsifier toward various food emulsion systems
Toya Ishii, Kentaro Matsumiya, & Yasuki Matsumura
1st International Conference on Oil Bodies Oct 2018
Modification of gelling and emulsifying properties of Japanese apricots (Prunus mume) puree by ultra-high-pressure atomization