Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 214-221

  Su, Dan ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Lemon oil; Nanoemulsions; Phase inversion temperature method; Sodium caseinate; Tween 20

Indexed keywords

BIOPOLYMERS; CITRUS FRUITS; DROPS; SODIUM; SURFACE ACTIVE AGENTS; TURBIDITY;

LEMON OIL; NANO-EMULSIONS; PHASE INVERSION TEMPERATURE METHODS; SODIUM CASEINATE; TWEEN-20;

OILS AND FATS;

EID: 84946762208     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.040     Document Type: Article

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