Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions

标题
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
作者
关键词
Nanoemulsion, Process conditions, Physical characterization, Medium chain triglycerides, Kinetic stability
出版物
JOURNAL OF FOOD ENGINEERING
Volume 167, Issue -, Pages 89-98
出版商
Elsevier BV
发表日期
2015-08-01
DOI
10.1016/j.jfoodeng.2015.07.037

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