|XU, QINGYI - National Food Research Institute - Japan|
|Liu, Zengshe - Kevin|
|NAKAJIMA, MITSUTOSHI - University Of Tsukuba|
|NAKAMURA, NOBUTAKA - National Food Research Institute - Japan|
|SHIINA, TAKEO - National Food Research Institute - Japan|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/8/2010
Publication Date: 3/26/2010
Citation: Xu, Q., Liu, Z., Nakajima, M., Nakamura, N., Shiina, T. 2010. Properties of a Soybean Oil-based Surfactant and Its Application in Microbubble Preparation [abstract]. Annual Meeting of the Chemical Society of Japan, March 26-29, 2010, Osaka, Japan.
Technical Abstract: Since microbubbles are thermodynamically unstable, surfactants are usually added to improve their stability. Demand for the use of vegetable oil-based surfactants has been increasing due to safety and environmental concerns. This work investigates a soybean oil-based surfactant and its application to microbubble preparation.