Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization

Published 2019 View Full Article

Authors

Keywords

Ultra high-pressure homogenization (UHPH), Sacha inchi, oil, Required HLB, Emulsion physical stability, Nanoemulsion

Journal

JOURNAL OF FOOD ENGINEERING

Volume 273, Issue -, Pages 109801

Publisher

Elsevier BV

Online

2019-11-06

DOI

10.1016/j.jfoodeng.2019.109801

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