Comparison of surfactants at solubilizing, forming and stabilizing nanoemulsion of hesperidin-Reference-Cited by-同舟云学术

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Comparison of surfactants at solubilizing, forming and stabilizing nanoemulsion of hesperidin

Published:2020-09 Issue: Volume:281 Page:110000
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liao Yanmei,Zhong Li,Liu Luona,Xie Long,Tang Hailong,Zhang Linlin,Li Xiaofang

Funder

State Administration of Traditional Chinese Medicine of the People's Republic of China

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Amphiphilic block copolymers for drug delivery;Adams;J. Pharmaceut. Sci.,2003

2. Selection of surfactants for the removal of petroleum products from shallow sandy aquifers;Abdul;Ground Water,2010

3. Hesperidin alleviates acetaminophen induced toxicity in wistar rats by abrogation of oxidative stress, apoptosis and inflammation;Ahmad;Toxicol. Lett.,2012

4. Solubilization of polycyclic aromatic hydrocarbons by novel biodegradable cationic gemini surfactant ethane-1,2-diyl bis(N,N-dimethyl-N-hexadecylammoniumacetoxy) dichloride and its binary mixtures with conventional surfactants;Ansari;Soft Matter,2013

5. Influence of sodium dodecyl sulfate and static magnetic field on the properties of freshly precipitated calcium carbonate;Chibowski;Langmuir,2005

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2. Hesperidin: a flavanone with multifaceted applications in the food, animal feed, and environmental fields;Phytochemistry Reviews;2024-08-21

3. Evaluating the Stability and Digestibility of Long-Chain Omega-3 Algal Oil Nanoemulsions Prepared with Lecithin and Tween 40 Emulsifiers Using an In Vitro Digestion Model;Foods;2024-07-29

4. OPTIMIZATION OF THE SYNTHESIS METHOD FOR VITAMIN A NANOEMULSIONS;ChemChemTech;2024-05-04

5. Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity;International Journal of Food Science & Technology;2024-03-18

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