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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...
Gardado en:
| Publicado en: | Foods |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | 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 |
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