Emulsifying blends based on natural fats for eco-design of O/W emulsions-Reference-Cited by-同舟云学术

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Emulsifying blends based on natural fats for eco-design of O/W emulsions

Published:2024-03 Issue: Volume:445 Page:141238
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Szumała Patrycja^ORCID,Pyrz Elżbieta^ORCID

Publisher

Elsevier BV

Reference21 articles.

1. Viscosity change in oil/water food emulsions prepared using a membrane emulsification system;Asano;Food Chem.,1999

2. Beeswax: a minireview of its antimicrobial activity and its application in medicine;Fratini;Asian Pac. J. Tropical Med.,2016

3. Beeswax: a potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion;Gao;Food Chem.,2021

4. Relationship between liquid crystalline phase stability and ingredient composition in liquid crystal oil–water emulsion;Jung;Liq. Cryst.,2016

5. Skin toxicity of surfactants: structure/toxicity relationships;Lémery;Colloids Surf. A Physicochem. Eng. Asp.,2015

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