Surfactant-free nano-emulsions from two lemongrass essential oils: Investigation of temperature ramp influence

Surfactant-free nano-emulsions from two lemongrass essential oils: Investigation of temperature ramp influence

Nano-emulsions are alternatives for incorporation of essential oils in food-products. Despite generation of surfactant-free nano-emulsions is well known (e.g., Ouzo effect) its stabilization is a critical issue. This study shows the behavior of surfactant-free nano-emulsions prepared with two lemong...

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Bibliographic Details
Main Authors: Desirane C. Bezerra, Anna E.M.F.M. Oliveira, Luiz E. da Silva, Wanderlei do Amaral, Yuri M. do Nascimento, Josean F. Tavares, Francisco P. Machado, Caio P. Fernandes
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Colloids
Compositional ripening
Monoterpenes
Ostwald ripening
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23003581

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23003581

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