Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil conte...
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Autores principales: | Karen Fuentes, Claudia Matamala, Nayaret Martínez, Rommy N. Zúñiga, Elizabeth Troncoso |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/0b57e455b84f4358a3e2044f486ca89f |
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