1 0 0 0 OA 乳化系食品における品質制御要因の解明 (平成30年度日本食品科学工学会学会賞)
- 著者
- 松村 康生
- 出版者
- 公益社団法人 日本食品科学工学会
- 雑誌
- 日本食品科学工学会誌 (ISSN:1341027X)
- 巻号頁・発行日
- vol.66, no.8, pp.271-289, 2019-08-15 (Released:2019-09-12)
- 参考文献数
- 35
- 被引用文献数
- 1
Food emulsions are thermodynamically unstable systems due to destabilization processes such as flocculation, creaming and coalescence. Thus, the maintenance of kinetic stability is critically important to obtain high-quality commercial products. Our group has been studying the adsorption behavior and interaction at the interface of several components in oil-in-water emulsions, particularly, the two major components, i.e., proteins and low-molecular weight surfactants (emulsifiers) to understand the factors governing quality of food emulsions. In this review, I show the main results of our studies on food emulsions over the past 30 years. The topics are as follows: 1) the interaction of proteins and emulsifiers, particularly the displacement of proteins from the interface by emulsifiers; 2) Fat crystallization as a cause of partial coalescence of oil droplets; 3) Emulsion formation and stabilization by adsorption of fine particles; 4) Rapid evaluation of long-term stability of emulsions.
1 0 0 0 OA ヒトはなぜ甘いものや脂肪分に富む食物を好むのか
- 著者
- 松村 康生
- 出版者
- 一般社団法人 日本調理科学会
- 雑誌
- 日本調理科学会誌 (ISSN:13411535)
- 巻号頁・発行日
- vol.28, no.3, pp.185-189, 1995-08-20 (Released:2013-04-26)
- 参考文献数
- 21
- 被引用文献数
- 2
1 0 0 0 OA ヒトはなぜ甘いものや脂肪分に富む食物を好むのか
- 著者
- 松村 康生
- 出版者
- 一般社団法人日本調理科学会
- 雑誌
- 日本調理科学会誌 (ISSN:13411535)
- 巻号頁・発行日
- vol.28, no.3, pp.185-189, 1995-08-20
- 参考文献数
- 21
- 被引用文献数
- 2