Formation of flavor oil microemulsions, nanoemulsions and emulsions: Influence of composition and preparation method

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 5026-5035

  Rao, Jiajia ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion; Lemon oil; Low energy homogenization; Microemulsion; Nanoemulsion; SOR; Tween 80

Indexed keywords

LEMON OIL; LOW ENERGY HOMOGENIZATION; NANOEMULSION; SOR; TWEEN 80;

ELECTRIC CONDUCTIVITY; EMULSIFICATION; FRUITS; HEATING; NONIONIC SURFACTANTS; TURBIDITY;

MICROEMULSIONS;

LEMON OIL; SURFACTANT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EMULSION; EVALUATION; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; TEMPERATURE;

EMULSIONS; FOOD TECHNOLOGY; PLANT OILS; RHEOLOGY; SURFACE-ACTIVE AGENTS; TEMPERATURE;

CITRUS LIMON;

EID: 79955687493     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200094m     Document Type: Article

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