Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application

Volume: 204, Pages: 194 - 200
Published: Aug 1, 2016
Abstract
The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was...
Paper Details
Title
Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application
Published Date
Aug 1, 2016
Volume
204
Pages
194 - 200
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