Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization-Reference-Cited by-同舟云学术

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Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization

Published:2020-03 Issue: Volume:121 Page:108960
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Shuangshuang,Wang Xiaoyuan,Liu Mengpei,Zhang Lihua,Ge Zhenzhen,Zhao Guangyuan,Zong Wei

Funder

Zhengzhou University of Light Industry

National Key Research and Development Program of China Stem Cell and Translational Research

Doctoral Scientific Research Starting Foundation of Baoji University of Arts and Science

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

2. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size;Cheng;Food Hydrocolloids,2011

3. Thermal conductivity and viscosity of water-in-oil nanoemulsions;Chiesa;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

4. New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods;Degrand;Food Hydrocolloids,2016

5. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant;Fang;Food Hydrocolloids,2017

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