A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers
Julieta N. Naso, Fernando A. Bellesi, Víctor M. Pizones Ruiz‐Henestrosa, Ana M.R. Pilosof
Topics & Concepts
TurbidimetryChemistrySolubilitySolubilizationDynamic light scatteringOleic acidAqueous solutionAmphiphileChromatographyTurbiditySupramolecular chemistryMacromoleculeFatty acidFood additiveAqueous two-phase systemPolysaccharideChemical engineeringOrganic chemistryBiochemistryNanoparticleMoleculePolymerGeologyCopolymerOceanographyEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes