Preparation and characterization of highly stable monodisperse argan oil‐in‐water emulsions using microchannel emulsification-Reference-Cited by-同舟云学术

Preparation and characterization of highly stable monodisperse argan oil‐in‐water emulsions using microchannel emulsification

Author:

El‐Abbassi Abdelilah¹²,Neves Marcos A.¹,Kobayashi Isao³,Hafidi Abdellatif²,Nakajima Mitsutoshi¹³

Affiliation:

1. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

2. Food Sciences Laboratory, Department of Biology, Faculty of Sciences, Semlalia, Cadi Ayyad University, Marrakech, Morocco

3. Food Engineering Division, National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference33 articles.

2. Oxidative stability of edible argan oil: A two‐year study;Gharby S.;Food Sci. Technol.,2011

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