Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties

Food Research International

Volumn 54, Issue 1, 2013, Pages 812-820

  Saberi, Amir Hossein ^a   Fang, Yuan ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEPSICO INC   (United States)

Author keywords

Cosolvents; Emulsion stability; Ethanol; Nanoemulsions; Optical properties; Propylene glycol; Spontaneous emulsification; Vitamin E

Indexed keywords

COSOLVENTS; EMULSION STABILITY; NANO-EMULSIONS; PROPYLENE GLYCOLS; SPONTANEOUS EMULSIFICATION; VITAMIN-E;

DROPS; ETHANOL; FOOD PRODUCTS; OILS AND FATS; OPTICAL PROPERTIES; POLYOLS; STABILITY; SURFACE ACTIVE AGENTS; TURBIDITY;

EMULSIFICATION;

EID: 84884230807     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.028     Document Type: Article

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