Effect of temperature on low-energy nano-emulsification and...

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, Shoichi
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Volume:
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
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