Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties

Journal of Food Engineering

Volumn 118, Issue 2, 2013, Pages 198-204

  Rao, Jiajia ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beverage emulsion; Cosolvent; Lemon oil; Nanoemulsions; Refractive index

Indexed keywords

BEVERAGE EMULSIONS; COSOLVENTS; INCREASING TEMPERATURES; LEMON OIL; LIPID NANOPARTICLES; MEAN PARTICLE DIAMETER; NANO-EMULSIONS; PHASE INVERSION TEMPERATURE;

BEVERAGES; DROPS; EMULSIFICATION; REFRACTIVE INDEX; TEMPERATURE;

OILS AND FATS;

EID: 84877766326     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.04.010     Document Type: Article

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