Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions.Nanoemulsions are useful for encapsulating nutritionally compounds of the high oleic palm oil (HOPO) including β-carotene and tocopherols.  However, some nanoemulsions can be thermodynamically unstable.  For this reason, it is important to understand the thermal and thermodynamic stability of nanoemulsions and to investigate both the parameters that cause, and the mechanisms associated with, the destabilization.  Furthermore, the HOPO nanoemulsions were establish until temperatures of 80 °C, showing lower loss of weight when the ADS was higher. 
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