Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Published 2017 View Full Article

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Title
Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions
Authors
Keywords
Emulsifiers, Lecithin, Tween 80, Nanoemulsions, Physical properties, Lipid oxidation
Journal
Innovative Food Science & Emerging Technologies
Volume 44, Issue -, Pages 159-166
Publisher
Elsevier BV
Online
2017-06-17
DOI
10.1016/j.ifset.2017.06.009

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