Article ID Journal Published Year Pages File Type
7591567 Food Chemistry 2015 7 Pages PDF
Abstract
The temperature scanning rate had a major influence on the thermal reversibility of the emulsions. Slow heating of emulsion above the PIT followed by rapid cooling led to thermoreversibility while slow heating followed by slow cooling resulted in thermo-irreversibility of emulsion.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification
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