Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments-Reference-Cited by-同舟云学术

Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

Published:2018-04 Issue: Volume:106 Page:945-951
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Comunian Talita A.,Ravanfar Raheleh,Alcaine Samuel David,Abbaspourrad Alireza^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Encapsulation of elderberry extract into phospholipid nanoparticles;Bryla;Journal of Food Engineering,2015

2. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique;Comunian;Food Chemistry,2014

3. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review;Comunian;Food Hydrocolloids,2016

4. Improving oxidative stability of echium oil emulsions fabricated by microfluidics: Effect of ionic gelation and phenolic compounds;Comunian;Food Chemistry,2017

5. Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device;Comunian;Food Hydrocolloids,2017

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