Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology

Food Chemistry

Volumn 183, Issue , 2015, Pages 1-7

  Mehmood, Tahir ^a  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

Author keywords

Canola oil; Emulsion stability; Nanoemulsions; Optimization; Particle size; Vitamin E

Indexed keywords

EMULSIFICATION; LECITHIN; NONIONIC SURFACTANTS; OIL SHALE; OILS AND FATS; OPTIMIZATION; PARTICLE SIZE; STABILITY; SURFACE ACTIVE AGENTS; SURFACE PROPERTIES; VOLATILE FATTY ACIDS;

CANOLA OIL; COEFFICIENT OF DETERMINATION; EMULSION STABILITY; HOMOGENIZATION PRESSURES; NANO-EMULSIONS; RESPONSE SURFACE METHODOLOGY; SURFACTANT CONCENTRATIONS; VITAMIN-E;

PARTICLE SIZE ANALYSIS;

ALPHA TOCOPHEROL; CANOLA OIL; PHOSPHATIDYLCHOLINE; POLYSORBATE 80; WATER; EMULSION; MONOUNSATURATED FATTY ACID; SURFACTANT;

ARTICLE; CONCENTRATION (PARAMETERS); EMULSION STABILITY; FOOD PROCESSING; HOMOGENIZATION PRESSURE; INDEPENDENT VARIABLE; NANOEMULSION; NORMAL VALUE; OXIDATION; PARTICLE SIZE; PHYSICAL PARAMETERS; PHYSICAL PHENOMENA; PRESSURE; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; CHEMISTRY; DEVICES; EMULSION; MEDICINAL CHEMISTRY; PROCEDURES;

BRASSICA NAPUS VAR. NAPUS;

CHEMISTRY, PHARMACEUTICAL; EMULSIONS; FATTY ACIDS, MONOUNSATURATED; SURFACE-ACTIVE AGENTS; VITAMIN E;

EID: 84925174920     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.021     Document Type: Article

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