TY  - JOUR 
AU  - Niknam, S. Mehdi
AU  - Kashaninejad, Mansoore
AU  - Escudero Barbero, Isabel
AU  - Sanz Díez, Mª Teresa
AU  - Beltrán Calvo, Sagrario
AU  - Benito Moreno, José Manuel
PY  - 2022
SN  - 2304-8158
UR  - http://hdl.handle.net/10259/6667
AB  - In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a
phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology
and using two methods: rotor-stator mixing and ultrasonic...
LA  - eng
PB  - MDPI
KW  - Water-in-oil (W/O) nanoemulsion
KW  - Response surface methodology
KW  - High-energy emulsification
KW  - Phenolics
KW  - Encapsulation
KW  - Stability
KW  - Ingeniería química
KW  - Chemical engineering
KW  - Alimentos
KW  - Food
TI  - Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
DO  - 10.3390/foods11030279
T2  - Foods
VL  - 11
M2  - 279
ER  -