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Journal of Dispersion Science and Technology Volume 44, 2023 - Issue 9
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O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency

Maria KatsouliLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
&
Constantina TziaLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, GreeceCorrespondence[email protected]
Pages 1680-1693 | Received 20 Oct 2021, Accepted 21 Jan 2022, Published online: 13 Feb 2022

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