Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11246-11253

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEPSICO INC   (United States)

Author keywords

Cloud point; Emulsions; Nanoemulsions; Salts; Spontaneous emulsification; Stability; Vitamin E

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIONS; ISOTHERMS; NONIONIC SURFACTANTS; OILS AND FATS; SALTS; THERMODYNAMIC STABILITY; VAN DER WAALS FORCES;

AQUEOUS SALT SOLUTION; CLOUD POINTS; CONTINUOUS STIRRINGS; NANO-EMULSIONS; PHARMACEUTICAL PRODUCTS; PHYSICO-CHEMICAL MECHANISMS; SPONTANEOUS EMULSIFICATION; VITAMIN-E;

EMULSIFICATION;

ALPHA TOCOPHEROL; CITRATE CALCIUM; EMULSION; POLYSORBATE; SODIUM CHLORIDE; SURFACTANT;

CHEMISTRY; DRUG DELIVERY SYSTEM; DRUG STABILITY; EMULSION;

CALCIUM CITRATE; DRUG DELIVERY SYSTEMS; DRUG STABILITY; EMULSIONS; POLYSORBATES; SODIUM CHLORIDE; SURFACE-ACTIVE AGENTS; VITAMIN E;

EID: 84913554884     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503862u     Document Type: Article

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