Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization
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Title
Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization
Authors
Keywords
Colloidal systems, <em class=EmphasisTypeItalic >Capsicum</em> spp., Emulsion, Electron microscopy, AFM
Journal
Food and Bioprocess Technology
Volume 11, Issue 2, Pages 355-367
Publisher
Springer Nature
Online
2017-11-15
DOI
10.1007/s11947-017-2016-y
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