Laddar...
Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil
The aim of this work was to study the effect of two emulsifiers (M(1): SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M(2): SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared us...
Sparad:
| I publikationen: | Foods |
|---|---|
| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
MDPI
2020
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022498/ https://ncbi.nlm.nih.gov/pubmed/31947752 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010042 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|