Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

Title
Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size
Authors
Keywords
Spontaneous emulsification, Nanoemulsions, Emulsion phase inversion, Low energy methods, Delivery systems, Encapsulation
Journal
JOURNAL OF FOOD ENGINEERING
Volume 146, Issue -, Pages 122-128
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.jfoodeng.2014.09.003

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