In vitro evaluation of the structural and bioaccessibility of kenaf seed oil nanoemulsions stabilised by binary emulsifiers and β-cyclodextrin complexes-Reference-Cited by-同舟云学术

In vitro evaluation of the structural and bioaccessibility of kenaf seed oil nanoemulsions stabilised by binary emulsifiers and β-cyclodextrin complexes

Published:2016-11 Issue: Volume:189 Page:90-98
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cheong Ai Mun,Tan Chin Ping,Nyam Kar Lin

Funder

COMSTECH-TWAS Joints Research Grants Programme

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities;Adjonu;J. Food Eng.,2014

2. Effect of simulated gastrointestinal digestion on plant sterols and their oxides in enriched beverages;Alemany;Food Res. Int.,2013

3. 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;Cheong;J. Food Eng.,2016

4. In-vitro gastrointestinal digestion of kenaf seed oil-in-water nanoemulsions;Cheong;Ind. Crops Prod.,2016

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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