Author:
Augustin M.A.,Abeywardena M.Y.,Patten G.,Head R.,Lockett T.,De Luca A.,Sanguansri L.
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference43 articles.
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2. Andrews, H. F., Sanguansri, P., & Wooster, T. J. (2009). Oil-in-water nanoemulsion used as delivery vehicle of active component, e.g. cosmetic, comprises oil phase comprising long chain triglyceride, hydrophilic non-ionic surfactant, and aqueous phase. WO2009067734-A1.
3. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: An in vitro study;Armand;Journal of Nutrition and Biochemistry,1992
4. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Royal Society of Chemistry,2009
5. Functional performance of a resistant starch ingredient modified using a microfluidiser;Augustin;Innovative Food Science and Emerging Technologies,2008
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