Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Chemistry
Synergistic Interfacial Properties Of Casein And Small Molecule Surfactants For Fabrication Of Essential Oil Nanoemulsions, Dan Su
Masters Theses
Nanoemulsions of essential oils are important for delivery of flavors and antimicrobial preservatives in food systems. The overall goal of this work was to study the formation and properties of essential oil nanoemulsions fabricated with sodium caseinate (NaCas) or its hydrolysates and small molecule surfactants (SMSs). The first group of lemon oil nanoemulsion was prepared with NaCas and Tween 20 using a phase inversion temperature (PIT) method. The combination of NaCas and Tween 20 reduced the turbidity and droplet dimension of emulsions than using them individually. Heating at 90 °C for >1 h resulted in transparent nanoemulsions for samples with …