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A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-i...

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Bibliographic Details
Main Authors: Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Long, Shariah, Syed Ahmad, Sharifah Zarah, Tan, Chin Ping
Format: Article
Language:English
Published: MDPI 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36137/1/A%20comparative%20study%20of%20the%20physicochemical%20properties%20of%20a%20virgin%20coconut%20oil%20emulsion%20and%20commercial%20food%20supplement%20emulsions.pdf
http://psasir.upm.edu.my/id/eprint/36137/
http://www.mdpi.com/1420-3049/19/7/9187
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http://psasir.upm.edu.my/id/eprint/36137/1/A%20comparative%20study%20of%20the%20physicochemical%20properties%20of%20a%20virgin%20coconut%20oil%20emulsion%20and%20commercial%20food%20supplement%20emulsions.pdf
http://psasir.upm.edu.my/id/eprint/36137/
http://www.mdpi.com/1420-3049/19/7/9187

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