Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 401-407

  Salvia Trujillo, Laura ^a   Rojas Graü, M Alejandra ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Colour; Droplet size; Essential oils; Microfluidization; Nanoemulsion; Sodium alginate; Viscosity

Indexed keywords

ATOMIC FORCE MICROSCOPY; DROPS; EMULSIFICATION; EMULSIONS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; SODIUM; SODIUM ALGINATE; VISCOSITY;

DROPLETS SIZES; LEMONGRASS ESSENTIAL OIL; LEMONGRASS OIL; MICROFLUIDIZATION; NANOEMULSION; PHYSICOCHEMICAL CHARACTERISTICS; PROCESSING PARAMETERS; SIZE AND SIZE DISTRIBUTIONS; VISCOSITY INDEX; WHITENESS INDEX;

ESSENTIAL OILS;

CYMBOPOGON CITRATUS;

EID: 84864452772     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.004     Document Type: Article

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