Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis
In order to improve the irritating odor and stability problems existing in the application of black pepper essential oil (BPEO) in food preservation, BPEO was used as oil phase and Tween 80 was used as emulsifier. The single factor test and Box-Behnken response surface method were utilized to optimi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060434 |
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