Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils-Reference-Cited by-同舟云学术

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Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Published:2016-01 Issue: Volume:52 Page:438-446
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guerra-Rosas María Inés,Morales-Castro Juliana,Ochoa-Martínez Luz Araceli,Salvia-Trujillo Laura,Martín-Belloso Olga

Funder

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Effect of essential oils and homogenization conditions on properties of chitosan-based films;Bonilla;Food Hydrocolloids,2012

2. Fabrication of pectin-based nanoemulsions loaded with itraconazole for pharmaceutical application;Burapapadh;Carbohydrate Polymers,2010

3. Analytical applications of emulsions and microemulsions;Burguera;Talanta,2012

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

5. Differences in degradation kinetics for sonolysis, microfluidization and shearing treatments of chitosan;Chen;Polymer International,2011

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