Low energy nanoemulsions as carriers of thyme and lemon balm essential oils
Author:
Funder
Horizon 2020 Marie Skłodowska-Curie Actions
Fundacao para a Ciencia e a Tecnologia
ERDF
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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4. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability;Borrin;Journal of Food Engineering,2016
5. Optimisation of orange oil nanoemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature;Chang;Journal of Agricultural and Food Chemistry,2014
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