HIGHLIGHTS
- who: Jansuda Kampa from the Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading , AP, UK have published the paper: Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type, in the Journal: (JOURNAL)
- what: This study has important implications for optimising nanoemulsion production for potential application in the food industry. The aim of this study was therefore to evaluate the effect of homogenisation processing conditions and surfactant type (soy lecithin or Tween 20) on physical stability and lipid oxidation of nanoemulsions.
- how . . .
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