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Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

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Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

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Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777

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Título: Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions
Autor: Ribes-Llop, Susana Fuentes López, Ana Barat Baviera, José Manuel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings ...[+]
Palabras clave: Essential oils , Oil-in-water nanoemulsions , Sauces , Stability , Rheology
Derechos de uso: Reserva de todos los derechos
Fuente:
British Food Journal. (issn: 0007-070X )
DOI: 10.1108/BFJ-09-2020-0777
Editorial:
Emerald
Versión del editor: https://doi.org/10.1108/BFJ-09-2020-0777
Tipo: Artículo

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