Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

International Journal of Polymer Science - Egypt
doi 10.1155/2016/6280581
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Hindawi Limited

Related search

Influence of Microwaves on Olive Oil Stability

Grasas y Aceites
Organic ChemistryFood Science
1997English

Nanoemulsions: Formation, Structure, and Physical Properties

Journal of Physics Condensed Matter
Materials ScienceCondensed Matter Physics
2006English

Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder

International Journal of Current Microbiology and Applied Sciences
2018English

Determination of Some Metallic Elements and Their Effect on Physical Properties of Edible Olive Oil in Palestine

Journal of Material Science & Engineering
2015English

Alginate Biocomposite Films Incorporated With Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties

International Journal of Polymer Science
PolymersPlastics
2018English

Biological Properties of Olive Oil

Journal of Human, Environment, and Health Promotion
2018English

The Effect of Malaxation Time and Temperature on Some Properties of Olive Oil

GIDA / THE JOURNAL OF FOOD
2018English

Preparation, Physical Properties and Applications of Carbon Microcoils(CMC)

Journal of the Society of Powder Technology, Japan
FiltrationFluid FlowProcess ChemistrySeparationTransfer ProcessesCatalysisTechnology
2005English

Special Issue on Olive Oil

European Journal of Lipid Science and Technology
BiotechnologyChemistryIndustrialFood ScienceManufacturing Engineering
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy