Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution

Food Biophysics

Volumn 12, Issue 2, 2017, Pages 244-249

  Valoppi, Fabio ^a   Frisina, Rita ^b   Calligaris, Sonia ^b  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Beverages; Dilution; Lemon oil; Microemulsion; Phase inversion temperature (PIT) method

Indexed keywords

BEVERAGES; BLENDING; CITRUS FRUITS; DILUTION; FATTY ACIDS; MIXTURES; OILSEEDS; PARTICLE SIZE; SOLUTIONS; VEGETABLE OILS;

DELIVERING CAPACITY; DELIVERY SYSTEMS; LEMON OIL; LIPID PHASE; LOADING CAPACITIES; LONG CHAIN FATTY ACID; PEANUT OIL; PHASE INVERSION TEMPERATURE METHODS;

MICROEMULSIONS;

EID: 85017421149     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-017-9480-9     Document Type: Article

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