Process optimization and stability of d-limonene nanoemulsions prepared by catastrophic phase inversion method

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 419-424

  Li, Yanan ^a   Zhang, Zijie ^a   Yuan, Qipeng ^a   Liang, Hao ^a   Vriesekoop, Frank ^b  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b HARPER ADAMS UNIVERSITY   (United Kingdom)

Author keywords

d limonene; Formation; Nanoemulsion; Stability

Indexed keywords

D-LIMONENE; FORMATION; MEAN PARTICLE DIAMETER; NANO-EMULSIONS; NANOEMULSION; OIL PHASE; PHASE-INVERSION METHOD; PLANT OIL;

CONVERGENCE OF NUMERICAL METHODS; OLIVE OIL; OPTIMIZATION; OSTWALD RIPENING; PARTICLE SIZE; STABILITY; SURFACE ACTIVE AGENTS; TURBIDITY;

MONOTERPENES;

EID: 84880127119     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.001     Document Type: Article

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