Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties-Reference-Cited by-同舟云学术

Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties

Published:2013-11 Issue:1 Volume:54 Page:812-820
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Saberi Amir Hossein,Fang Yuan,McClements David Julian

Funder

Cooperative State Research, Extension, Education Service

United State Department of Agriculture

Massachusetts Agricultural Experiment Station

NRI

AFRI

NRI-EPA-NSF

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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3. Design and production of nanoparticles formulated from nano-emulsion templates—A review;Anton;Journal of Controlled Release,2008

4. The universality of low-energy nano-emulsification;Anton;International Journal of Pharmaceutics,2009

5. Nano-emulsions and micro-emulsions: Clarifications of the critical differences;Anton;Pharmaceutical Research,2011

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