Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

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Title
Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
Authors
Keywords
Nanoemulsions, Essential oils, Droplet size, ζ-potential, Viscosity, Creaming index
Journal
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 438-446
Publisher
Elsevier BV
Online
2015-07-26
DOI
10.1016/j.foodhyd.2015.07.017

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