Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Innovative Food Science and Emerging Technologies

Volumn 44, Issue , 2017, Pages 159-166

  Arancibia, Carla ^a   Riquelme, Natalia ^a   Zúñiga, Rommy ^b   Matiacevich, Silvia ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSIDAD TECNOLÓGICA METROPOLITANA   (Chile)

Author keywords

Emulsifiers; Lecithin; Lipid oxidation; Nanoemulsions; Physical properties; Tween 80

Indexed keywords

EMULSIFICATION; EMULSIONS; FRUITS; LECITHIN; OILS AND FATS; OXIDATION RESISTANCE; PHYSICAL PROPERTIES; STABILITY;

CONCENTRATION EFFECTS; EMULSIFIERS; LIPID OXIDATION; NANO-EMULSIONS; NATURAL INGREDIENTS; OXIDATIVE STABILITY; SYNTHETIC SURFACTANTS; TWEEN 80;

PARTICLE SIZE;

EID: 85020873003     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.06.009     Document Type: Article

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