Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size-Reference-Cited by-同舟云学术

Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size

Published:2015-11 Issue: Volume:164 Page:10-20
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Walker Rebecca M.,Decker Eric A.,McClements David J.

Funder

Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station

United States Department of Agriculture, NRI Grants

Publisher

Elsevier BV

Subject

Food Science

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