Effects of high-energy emulsification methods and environmental stresses on emulsion stability and retention of tocotrienols encapsulated in Pickering emulsions

Author:

Surjit Singh Charanjit Kaur,Lim Hui-Peng,Khoo Jeremy Yen-Pin,Tey Beng-TiORCID,Chan Eng-SengORCID

Funder

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability;Aw;LWT,2022

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3. Role of iron and hydroperoxides in the degradation of Lycopene in oil-in-water emulsions;Boon;J. Agric. Food Chem.,2009

4. Applications of microfluidization and high-pressure processing in food industry and the effect of them on food products;Chandrajith;Food Nutr. Sci.,2019

5. Microencapsulation of canola oil by lentil protein isolate-based wall materials;Chang;Food Chem.,2016

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