Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size

Journal of Food Engineering

Volumn 164, Issue , 2015, Pages 10-20

  Walker, Rebecca M ^a   Decker, Eric A ^a,b   McClements, David J ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Fish oil; Lemon oil; Lipid oxidation; Microfluidizer; Nanoemulsion; Spontaneous emulsification

Indexed keywords

EMULSIFICATION; FISH; FORESTRY; OIL SHALE; OILS AND FATS; OXIDATION RESISTANCE; STABILITY; SURFACE ACTIVE AGENTS;

FISH OIL; LEMON OIL; LIPID OXIDATION; MICROFLUIDIZER; NANOEMULSION; SPONTANEOUS EMULSIFICATION;

PARTICLE SIZE;

CITRUS LIMON;

EID: 84928905430     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.028     Document Type: Article

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