Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants

ABSTRACT: The effect of ethanol on oil‐in‐water emulsions stabilized with low molecular weight surfactants was investigated. Oil‐in‐water emulsions were prepared containing varying percentages of ethanol and sunflower oil, and stabilized with different emulsifiers (Tween 20, Tween 80, and Lecithin)....

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Detalles Bibliográficos
Autores principales: Ferreira, Ana C., Sullo, Antonio, Winston, Scott, Norton, Ian T., Norton‐Welch, Abigail B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
New Horizons in Food Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7004119/
https://www.ncbi.nlm.nih.gov/pubmed/31840826
http://dx.doi.org/10.1111/1750-3841.14947

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7004119/
https://www.ncbi.nlm.nih.gov/pubmed/31840826
http://dx.doi.org/10.1111/1750-3841.14947

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