Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions-Reference-Cited by-同舟云学术

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Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions

Published:2011-05 Issue:1 Volume:104 Page:63-69
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Leong Wai Fun,Che Man Yaakob B.,Lai Oi Ming,Long Kamariah,Nakajima Mitsutoshi,Tan Chin Ping

Funder

Ministry of Science, Technology and Innovation of Malaysia through Science Fund

Ministry of Higher Education through Fundamental Research Grant Scheme

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Influence of sucrose esters on the in vivo percutaneous penetration of octyl methoxycinnamate formulated in nanocapsules, nanoemulsion, and emulsion;Calderilla-Fajardo;Drug Development and Industrial Pharmacy,2006

2. Tocopherol nanodispersions: Preparation, characterization and stability evaluation;Cheong;Journal of Food Engineering,2008

3. Preparation of protein-stabilized β-Carotene nanodispersions by emulsification–evaporation method;Chu;Journal of the American Oil Chemists’ Society,2007

4. Towards more natural emulsifiers;Dickinson;Trends in Food Science & Technology,1993

5. Sugar fatty acid esters;Drummond,1979

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2. The Development of Novel Ganoderic-Acid-Encapsulated Nanodispersions Using the Combination of Ultrasonic Cavitation and Solvent Evaporation through Response Surface Optimization;Sustainability;2023-06-21

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4. Prospects of Marine Sterols against Pathobiology of Alzheimer’s Disease: Pharmacological Insights and Technological Advances;Marine Drugs;2021-03-20

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