Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20-Reference-Cited by-同舟云学术

Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20

Published:2016-08 Issue: Volume:183 Page:24-31
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cheong Ai Mun,Nyam Kar Lin

Funder

CERVIE UCSI University

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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5. Kenaf (Hibiscus cannabinus L.) seed oil-in-water pickering nanoemulsions stabilised by mixture of sodium caseinate, tween 20 and β-cyclodextrin;Cheong;Food Hydrocoll.,2016

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