Your browser doesn't support javascript.
loading
Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.
Alfaro-Rodríguez, María-Carmen; Prieto, P; García, M C; Martín-Piñero, M J; Muñoz, J.
Affiliation
  • Alfaro-Rodríguez MC; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain.
  • Prieto P; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain.
  • García MC; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain.
  • Martín-Piñero MJ; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain.
  • Muñoz J; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain.
J Sci Food Agric ; 102(14): 6397-6403, 2022 Nov.
Article in En | MEDLINE | ID: mdl-35553436
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Fatty Acids, Omega-3 / Inulin Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: España Country of publication: Reino Unido
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Fatty Acids, Omega-3 / Inulin Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: España Country of publication: Reino Unido