Nanoemulsions as Encapsulation System to Prevent Lipid Oxidation
Author:
Funder
Universidade de Vigo
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-87222-9_11
Reference94 articles.
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4. Arancibia C, Riquelme N, Zúñiga R, Matiacevich S (2017) Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. Innovative Food Sci Emerg Technol 44:159–166
5. Artiga-Artigas M, Lanjari-Pérez Y, Martín-Belloso O (2018) Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. Food Chem 266:466–474
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