Effect of sodium alginate and different types of oil on the physical properties of ultrasound-assisted nanoemulsions
Ivanise Guilherme Branco, Kacoli Sen, Carlos Rinaldi
Topics & Concepts
DispersityZeta potentialSonicationSodium CaseinateOleic acidChemistryFourier transform infrared spectroscopyNanoparticleChemical engineeringSodium alginateViscosityOil dropletCoconut oilCorn oilChromatographyMaterials scienceSodiumEmulsionNanotechnologyFood scienceOrganic chemistryBiochemistryEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods