Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods
Author:
Affiliation:
1. Biopolymers and Colloids Research Laboratory; Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A.
2. Dept. of Biochemistry, Faculty of Science; King Abdulaziz Univ; P.O. Box 80203 Jeddah 21589 Saudi Arabia
Publisher
Wiley
Subject
Food Science
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