Effect of temperature on low-energy nano-emulsification and phase behavior in water/polyoxyethylene sorbitan fatty acid ester (Tweens®)/vegetable oil systems
Prasert, Waraporn, Gohtani, ShoichiVolume:
180
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.02.014
Date:
July, 2016
File:
PDF, 2.23 MB
english, 2016