Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Author:

Arancibia Carla,Riquelme Natalia,Zúñiga Rommy,Matiacevich Silvia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

1. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality;Acevedo-Fani;Trends in Food Science & Technology,2016

2. Application of CMC as thickener on nanoemulsions based on olive oil: Physical properties and stability;Arancibia;International Journal of Polymer Science,2016

3. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

4. Phospholipids in foods: Prooxidants or antioxidants?;Cui;Journal of the Science of Food and Agriculture,2015

5. Hass avocado composition and potential health effects;Dreher;Critical Reviews in Food Science and Nutrition,2013

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