通过微流化和超声波制备的油纳米乳液:特性和稳定性

Bharathipriya Rajasekaran1, Avtar Singh1, Krisana Nilsuwan1

  • 1International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand soottawat.b@psu.ac.th.

RSC advances
|February 20, 2024
PubMed
概括

鱼蛋白稳定油纳米乳液是使用微流化和超声波创建的. 超声波产生更稳定的纳米乳液与较小的水滴,表明作为功能性食品的潜力.