Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
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: 2016DOI: 10.1016/j.jfoodeng.2015.10.040
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Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
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| contributor author | Dan Su | |
| contributor author | Qixin Zhong | |
| date accessioned | 2020-03-13T16:49:33Z | |
| date available | 2020-03-13T16:49:33Z | |
| date issued | 2016 | |
| identifier other | 7j6XTRlTw_WNbYFyb4z50WU6INa9CGqxk93Vf0yfkXk4aSiyK7.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1365998?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 10092687 | |
| identifier doi | 10.1016/j.jfoodeng.2015.10.040 | |
| journal title | Journal of Food Engineering | |
| coverage | Academic | |
| pages | 214-221 | |
| journal volume | 171 | |
| filesize | 1246960 | |
| citations | 0 |