Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer

Author:

Sen Gupta Surashree,Ghosh Mahua

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference22 articles.

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2. Bouchemal K, Briancon S, Perrier E, Fessi H (2004) Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimization. Int J Pharm 280:241–251

3. Cavalier-Salou C, Cheftel JC (1991) Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. J Food Sci 56:1542–1547

4. Chandra Shekhar M, Bahuguna Chary B, Srinivas S, Kumar BR, Mahendrakar MD, Varma MVK (2011) Effect of ultrasonication on stability of oil in water emulsions. Int J Drug Deliv 3:133–140

5. Cristián HI, Víctor M, Pizones RH, Roberto J, Candal M, Herrera L (2012) Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions. Food Bioprocess Technol. doi: 10.1007/s11947-012-0901-y

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