Fabrication of Vitamin E-Enriched Nanoemulsions by Spontaneous Emulsifi- cation: Effect of Propylene Glycol and Ethanol on Formation, Stability, and Properties Amir Hossein Saberi, Yuan Fang, David Julian McClements PII: S0963-9969(13)00472-9 DOI: doi: 10.1016/j.foodres.2013.08.028 Reference: FRIN 4797 To appear in: Food Research International Received date: 1 June 2013 Accepted date: 23 August 2013 Please cite this article as: Saberi, A.H., Fang, Y. & McClements, D.J., Fabrication of Vitamin E-Enriched Nanoemulsions by Spontaneous Emulsification: Effect of Propylene Glycol and Ethanol on Formation, Stability, and Properties, Food Research International (2013), doi: 10.1016/j.foodres.2013.08.028 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.