Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Taarji, Noamane, Rabelo da Silva, Cezar A, Khalid, Nauman, Gadhi, Chemseddoha, Hafidi, Abdellatif, Kobayashi, Isao, Neves, Marcos A, Isoda, Hiroko and Nakajima, Mitsutoshi 2018, Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake, Food chemistry, vol. 246, pp. 457-463, doi: 10.1016/j.foodchem.2017.12.008.

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Title Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
Author(s) Taarji, Noamane
Rabelo da Silva, Cezar A
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Gadhi, Chemseddoha
Hafidi, Abdellatif
Kobayashi, Isao
Neves, Marcos A
Isoda, Hiroko
Nakajima, Mitsutoshi
Journal name Food chemistry
Volume number 246
Start page 457
End page 463
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2018-04-25
ISSN 0308-8146
1873-7072
Keyword(s) argan press-cake
emulsifier
interfacial tension
nanoemulsions
saponins
Language eng
DOI 10.1016/j.foodchem.2017.12.008
Field of Research MD Multidisciplinary
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30105811

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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