Effect of oil, surfactant and phenolic extract from mango seed kernel on the physicochemical properties of water-oil-water (W/O/W) emulsions
Pitchaon Maisuthisakul1* and Michael H. Gordon2
1Department of Food Science and Technology, School of Science, University of the Thai Chamber
of Commerce, Bangkok 10400, Thailand.
2Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food and Pharmacy,
University of Reading, United Kingdom.
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