Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
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- 作者：Dan Su ; Qixin Zhong ; qzhong@utk.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sodium caseinate ; Phase inversion temperature method ; Nanoemulsions ; Tween 20 ; Lemon oil
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：171
- 期：Complete
- 页码：214-221
- 全文大小：1217 K
文摘
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The phase inversion temperature method was studied to form lemon oil nanoemulsions.
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The combination of sodium caseinate (NaCas) and Tween 20 was studied.
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The combination reduced emulsion turbidity and droplet size stable for 15 days.
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NaCas was present on the interface, but at a lower amount with more Tween 20.
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NaCl increased emulsion turbidity at 0.2–0.4 M, but not at 0.6–0.8 M.