Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization

标题
Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization
作者
关键词
Ultra high-pressure homogenization (UHPH), Sacha inchi, oil, Required HLB, Emulsion physical stability, Nanoemulsion
出版物
JOURNAL OF FOOD ENGINEERING
Volume 273, Issue -, Pages 109801
出版商
Elsevier BV
发表日期
2019-11-06
DOI
10.1016/j.jfoodeng.2019.109801

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