Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants-Reference-Cited by-同舟云学术

Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants

Published:2020-12-02 Issue: Volume: Page:1-20
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Yalçinöz Şelale¹,Erçelebi Emine¹

Affiliation:

1. Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2020.1847662

Reference81 articles.

1. Komaiko, J. Optimization of the Fabrication, Stability, and Performance of Food Grade Nanoemulsions with Low and High Energy Methods. Doctoral Dissertations, 2016. https://scholarworks.umass.edu/dissertations_2/582. 582.

2. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

3. Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

4. Design and production of nanoparticles formulated from nano-emulsion templates—A review

5. Formation and stability of nano-emulsions

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of particle wettability and water moisture on separation efficiency and drop size distribution of particle-laden droplets in oil;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-02

2. Effect of processing type and compositional change on antioxidant activity of aqueous phase of O/W nano-emulsions during freeze-drying microencapsulation;Journal of Dispersion Science and Technology;2022-11-02