Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Author:

Taarji Noamane,Vodo Sekove,Bouhoute MeryemORCID,Khalid NaumanORCID,Hafidi Abdellatif,Kobayashi IsaoORCID,Neves Marcos A.ORCID,Isoda Hiroko,Nakajima Mitsutoshi

Funder

Japan International Cooperation Agency

Japan Science and Technology Agency

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference35 articles.

1. Food Emulsions: Principles, Practices and Techniques;McClements,2016

2. Synthesis and commercial preparation of food emulsifiers;Hasenhuettl,2008

3. Progress in natural emulsifiers for utilization in food emulsions;Ozturk;Curr. Opin. Food Sci.,2016

4. Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions;McClements;Annu. Rev. Food Sci. Technol.,2017

5. Physical bonding between sunflower proteins and phenols: impact on interfacial properties;Karefyllakis;Food Hydrocoll.,2017

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