Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin

Author:

Cheong Ai Mun,Tan Khang Wei,Tan Chin Ping,Nyam Kar Lin

Funder

CREVIE UCSI University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities;Adjonu;Journal of Food Engineering,2014

2. Developing a three component stabilizer system for producing astaxanthin nanodispersions;Anarjan;Food Hydrocolloids,2013

3. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012

4. Palm-Based functional lipid nanodispersions: preparation, characterization and stability evaluation;Cheong;European Journal of Lipid Science and Technology,2010

5. Stability of emulsions containing both sodium caseinate and Tween 20;Dickinson;Journal of Colloid and Interface Science,1999

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