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Nanoemulsions have shown potential advantages over conventional emulsions due to their large active surface area, but are also susceptible to destabilization. Therefore, the purpose of this work was to assess the long-term stability (56 days) of nanoemulsions containing EOs (oregano, thyme, lemongrass or mandarin) stabilized by high methoxyl pectin and a non-ionic surfactant (Tween 80). The initial...
The aim of this study was to assess the impact of an anionic polysaccharide on the physical properties and chemical stability of omega-3 enriched nanoemulsions. Fish oil-in-water nanoemulsions stabilized with a non-ionic surfactant (Tween 80) were mixed with sodium alginate at several concentrations, and then their viscosity, creaming stability, particle size, microstructure, and oxidation were measured...
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