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Applications of reverse micelles technique in food science: A comprehensive review

  • Published:2019-09 Issue: Volume:91 Page:106-115
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Sun Xiaohong,Bandara Nandika

Funder

Natural Science Foundation of Heilongjiang Province

Foundation for the Characteristic Discipline of Processing Technology of Plant Foods

Creative Talents Training Program of Heilongjiang Province

Scientific Research Innovation Team Project from Education Department of Heilongjiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference81 articles.

1. Recent advances on chitosan-based micro- and nanoparticles in drug delivery;Agnihotri;Journal of Controlled Release,2004

2. Stability of alcohol oxidase entrapped into AOT-isooctane reverse micelles;Arsene;Romanian Biotechnological Letters,2013

3. Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles;Asgari;Trends in Food Science & Technology,2019

4. Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods;Bu;International Journal of Food Science and Technology,2014

5. Separation of chicken egg‐white lysozyme by high‐speed countercurrent chromatography using a reverse micellar system;Cao;Journal of Liquid Chromatography & Related Technologies,2007

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