The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion
[1]Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially om...
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2022-05-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_40590_33e481f2eace254f734ff8881bc8579a.pdf |