Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil

The aim of this work was to study the effect of two emulsifiers (M(1): SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M(2): SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared us...

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Detalles Bibliográficos
Autores principales: Riquelme, Natalia, Sepúlveda, Camila, Arancibia, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022498/
https://www.ncbi.nlm.nih.gov/pubmed/31947752
http://dx.doi.org/10.3390/foods9010042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022498/
https://www.ncbi.nlm.nih.gov/pubmed/31947752
http://dx.doi.org/10.3390/foods9010042

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