Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

Published 2017 View Full Article

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Title
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
Authors
Keywords
Sodium alginate, Microfluidization, Nanoemulsion, Infrared spectroscopy, Corn oil
Journal
FOOD HYDROCOLLOIDS
Volume 70, Issue -, Pages 191-200
Publisher
Elsevier BV
Online
2017-04-12
DOI
10.1016/j.foodhyd.2017.04.006

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