Effect of emulsifier composition on oil-in-water nano-emulsions: Fabrication, structural characterization and delivery of zeaxanthin dipalmitate from Lycium barbarum L.-Reference-Cited by-同舟云学术

Effect of emulsifier composition on oil-in-water nano-emulsions: Fabrication, structural characterization and delivery of zeaxanthin dipalmitate from Lycium barbarum L.

Published:2022-05 Issue: Volume:161 Page:113353
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yang,Zhang Caiyue,Cui Baozhong,Zhou Qin,Wang Yequn,Chen Xiangwei,Fu Hongfei^ORCID,Wang Yunyang^ORCID

Funder

Northwest A and F University

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

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3. Development and characterization of double emulsion to encapsulate iron;Buyukkestelli;Journal of Food Engineering,2019

4. Zein/caseinate/pectin complex nanoparticles: Formation and characterization;Chang;International Journal of Biological Macromolecules,2017

5. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: Whey protein, gum Arabic, and modified starch;Charoen;Journal of Food Science,2011

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