SCOPUS 정보 검색 플랫폼

Volumn 35, Issue 5, 2012, Pages 937-940

Technological Aspects of Nanoemulsion Formation of Low-Fat Foods Enriched with Vitamin E by High-Pressure Homogenization

(3) El Kinawy, O S a Petersen, S b Ulrich, J b

a NATIONAL RESEARCH CENTRE (Egypt)

b MARTIN LUTHER UNIVERSITY HALLE WITTENBERG (Germany)

Author keywords

High pressure homogenizer; Low fat foods; Nonionic surfactants; O W nanoemulsion

Indexed keywords

DIETARY SUPPLEMENTS; DROPLET DIAMETERS; DROPLET SIZE DISTRIBUTIONS; DROPLET SIZES; EMULSIFICATION PROCESS; EMULSIFYING AGENTS; FAT CONTENTS; HIGH PRESSURE HOMOGENIZATION; HIGH-PRESSURE HOMOGENIZERS; NANO-EMULSIONS; NANOEMULSION; OIL-IN-WATER; PROCESS VARIABLES; TECHNOLOGICAL ASPECTS; TWEEN-40; VITAMIN-E;

DROPS; FOOD ADDITIVES; NONIONIC SURFACTANTS; NUTRITION; VITAMINS;

EMULSIFICATION;

EID: 84860258702 PISSN: 09307516 EISSN: 15214125 Source Type: Journal
DOI: 10.1002/ceat.201100608 Document Type: Article

Times cited : (31)

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