Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
Author:
Affiliation:
1. Food Colloids and Rheology Lab.
2. Department of Food Science & Technology
3. Faculty of Agriculture
4. Tarbiat Modares University
5. Tehran
Abstract
The capability of ultrasonication and natural emulsifiers on nano-emulsification and nano-gelation of concentrated triglyceride oil was verified.
Funder
Iran National Science Foundation
Tarbiat Modares University
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA04761A
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