Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 89-98

  Silva, Hélder D ^a   Cerqueira, Miguel A ^a   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Kinetic stability; Medium chain triglycerides; Nanoemulsion; Physical characterization; Process conditions

Indexed keywords

ANIONIC SURFACTANTS; EMULSIFICATION; KINETICS; STABILITY; SURFACE ACTIVE AGENTS;

KINETIC STABILITY; MEDIUM CHAIN TRIGLYCERIDES; NANOEMULSION; PHYSICAL CHARACTERIZATION; PROCESS CONDITION;

PHASE SEPARATION;

EID: 84942295137     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.037     Document Type: Article

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