Techniques and methods to study functional characteristics of emulsion systems-Reference-Cited by-同舟云学术

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Techniques and methods to study functional characteristics of emulsion systems

Published:2017-01 Issue:1 Volume:25 Page:16-26
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Hu Yin-Ting,Ting Yuwen,Hu Jing-Yu,Hsieh Shu-Chen

Funder

Ministry of Science and Technology, Taiwan, R.O.C

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference54 articles.

1. Food emulsions: principles, practices, and techniques;McClements,2015

2. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocoll,2009

3. Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticals;Ting;J Funct Foods,2014

4. Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones;Ting;Food Res Int,2013

5. Emulsion-based delivery systems for lipophilic bioactive components;McClements;J Food Sci,2007

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