Applications of Nanoemulsions in Foods
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Elsevier
Reference114 articles.
1. Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber;Artiga-Artigas;Food Control,2017
2. Evaluation of folic acid nano-encapsulation by double emulsions;Assadpour;Food Bioprocess Technol.,2016
3. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions;Assadpour;Int. J. Biol. Macromol.,2016
4. Self nanoemulsifying drug delivery system of stabilized ellagic acid-phospholipid complex with improved dissolution and permeability;Avachat;Saudi Pharm. J.,2015
5. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce;Bhargava;Food Microbiol.,2015
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