"Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants"

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Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants

Olive oil-in-bitter orange juice (O/W) nano-emulsions were prepared by Phase Inversion Composition method. Binary combinations of Tween80, Span20, sucrose monopalmitate and sunflower lecithin were ... Click to show full abstract

Keywords: rheology; bitter orange; orange juice; oil bitter; juice nano; olive oil

Journal Title: Journal of Dispersion Science and Technology
Year Published: 2020

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