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International Journal of Polymer Science
Volume 2016 (2016), Article ID 6280581, 10 pages
http://dx.doi.org/10.1155/2016/6280581
Research Article

Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

1Food Properties Research Group, Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Santiago, Chile
2Bioprocess Engineering Laboratory, Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago, Chile

Received 4 June 2016; Accepted 15 September 2016

Academic Editor: Jun Yang

Copyright © 2016 C. Arancibia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

C. Arancibia, R. Navarro-Lisboa, R. N. Zúñiga, and S. Matiacevich, “Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability,” International Journal of Polymer Science, vol. 2016, Article ID 6280581, 10 pages, 2016. doi:10.1155/2016/6280581