Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.

Name: Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.
Author: Alfaro-Rodríguez, María-Carmen

Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids. — المؤلف: Alfaro-Rodríguez, María-Carmen — Journal of the science of food and agriculture 20221004

المؤلف: Alfaro-Rodríguez, María-Carmen
النشر: Journal of the science of food and agriculture 20221004
الوصف: 6397-6403 p.
الموضوعات: Emulsions؛ Fatty Acids, Omega-3؛ Inulin؛ Polysaccharides, Bacterial؛ Rheology؛ Viscosity