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

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Title
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
Authors
Keywords
Sodium caseinate, Phase inversion temperature method, Nanoemulsions, Tween 20, Lemon oil
Journal
JOURNAL OF FOOD ENGINEERING
Volume 171, Issue -, Pages 214-221
Publisher
Elsevier BV
Online
2015-11-03
DOI
10.1016/j.jfoodeng.2015.10.040

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