Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
Volume: 12, Issue: 2, Pages: 1 - 11
Published: Apr 22, 2020
Abstract
The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter or-ange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the...
Paper Details
Title
Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
Published Date
Apr 22, 2020
Volume
12
Issue
2
Pages
1 - 11
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