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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DOI: 10.1080/01932691.2020.1847662
Abstract: 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 ... read more here.
Keywords: rheology; bitter orange; orange juice; oil bitter ... See more keywords