Funder
National Institute of Food and Agriculture
Indian Council of Agricultural Research
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference53 articles.
1. Oil-in-Water emulsions stabilized by cellulose nanofibrils—the effects of ionic strength and pH;Aaen;Nanomaterials,2019
2. Preparation and characterisation of cellulose nanocrystal from sugarcane peels by XRD, SEM and CP/MAS 13C NMR;Abiaziem;Journal of Physics: Conference Series,2019
3. Differences in in vitro gastric behavior between homogenized milk and emulsions stabilized by Tween 80, whey protein, or whey protein and caseinate;van Aken;Food Hydrocolloids,2011
4. Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin;Araiza-Calahorra;Current Research in Food Science,2020
5. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Frontiers in Sustainable Food Systems,2019
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献