Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil

Published 2017 View Full Article

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Title
Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil
Authors
Keywords
Fish oil, Nanoemulsions, Oxidation, Lemon oil, Thyme oil, Essential oils
Journal
JOURNAL OF FOOD ENGINEERING
Volume 211, Issue -, Pages 60-68
Publisher
Elsevier BV
Online
2017-05-10
DOI
10.1016/j.jfoodeng.2017.05.004

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