Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 438-446

  Guerra Rosas, María Inés ^a   Morales Castro, Juliana ^a   Ochoa Martínez, Luz Araceli ^a   Salvia Trujillo, Laura ^b   Martín Belloso, Olga ^b  

^a Department of Basic Sciences   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Creaming index; Droplet size; Essential oils; Nanoemulsions; Viscosity; potential

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ESSENTIAL OILS; FOOD PRODUCTS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; OSTWALD RIPENING; PHASE INTERFACES; STABILITY;

ACTIVE SURFACE AREA; CONVENTIONAL EMULSIONS; CREAMING INDICES; DROPLETS SIZES; FOOD GRADE; HIGH METHOXYL PECTINS; LONG TERM STABILITY; NANOEMULSION; NON-IONIC SURFACTANTS; TWEEN 80;

VISCOSITY;

ORIGANUM; THYMUS VULGARIS;

EID: 84938328953     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.017     Document Type: Article

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