Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach-Reference-Cited by-同舟云学术

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Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

Published:2018-08 Issue: Volume:81 Page:209-219
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Artiga-Artigas M.,Guerra-Rosas M.I.,Morales-Castro J.,Salvia-Trujillo L.,Martín-Belloso O.

Funder

Ministry of Science and Innovation

University of Lleida

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocolloids,2015

2. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

3. Measurement of nanoparticles by light-scattering techniques;Brar;TRAC Trends in Analytical Chemistry,2011

4. Essential oils: Their antibacterial properties and potential applications in foods–a review;Burt;International Journal of Food Microbiology,2004

5. Pectin as a rheology modifier: Origin, structure, commercial production and rheology;Chan;Carbohydrate Polymers,2017

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