首页|Oil-in-water camellia seeds oil nanoemulsions via high pressure microfluidization: Formation and evaluation

Oil-in-water camellia seeds oil nanoemulsions via high pressure microfluidization: Formation and evaluation

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  • NSTL
  • Elsevier
Background: Camellia seeds oil (CSO) is an edible oil which easily oxidises and turns rancid when exposed to air. The purpose of this study was to produce stable CSO nanoemulsions to increase their stability and bioactivity.

Camellia seeds oilNanoemulsionsHigh pressure microfluidizationPreparationStability

Li, Long-Wei、Chen, Xiao-Yi、Liu, Lan-Cong、Yang, Yi、Wu, You-Jiao、Chen, Gang、Zhang, Zhi-Feng、Luo, Pei

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Macau Univ Sci & Technol, State Key Labs Qual Res Chinese Med, Taipa, Macau, Peoples R China

Guangdong Pharmaceut Univ, Sch Pharmaceut Sci, Guangzhou, Peoples R China

2021

10.1016/j.lwt.2020.110815

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
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