Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene-Reference-Cited by-同舟云学术

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Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

Published:2016-03 Issue: Volume:194 Page:787-796
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guan Yongguang,Wu Jine,Zhong Qixin

Funder

University of Tennessee

USDA National Institute of Food and Agriculture Hatch Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT – Food Science and Technology,1995

3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

4. Preparation of biodiesel from soybean oil using supercritical methanol and co-solvent;Cao;Fuel,2005

5. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: Influence of ripening inhibitors;Chang;Journal of Agricultural and Food Chemistry,2012

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