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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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/166833

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Title: Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions
Author: Ribes-Llop, Susana Fuentes López, Ana Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Abstract:
[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 ...[+]
Subjects: Essential oils , Oil-in-water nanoemulsions , Sauces , Stability , Rheology
Copyrigths: Reserva de todos los derechos
Source:
British Food Journal. (issn: 0007-070X )
DOI: 10.1108/BFJ-09-2020-0777
Publisher:
Emerald
Publisher version: https://doi.org/10.1108/BFJ-09-2020-0777
Type: Artículo

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