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Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
ABSTRACT: The effect of ethanol on oil‐in‐water emulsions stabilized with low molecular weight surfactants was investigated. Oil‐in‐water emulsions were prepared containing varying percentages of ethanol and sunflower oil, and stabilized with different emulsifiers (Tween 20, Tween 80, and Lecithin)....
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| Publicado no: | J Food Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7004119/ https://ncbi.nlm.nih.gov/pubmed/31840826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.14947 |
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