Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions-Reference-Cited by-同舟云学术

Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions

Published:2021-07 Issue: Volume:183 Page:158-170
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Nagaraju Pramod G.,P. Sindhu,Dubey Tushar,Chinnathambi Subashchandrabose,C. G. Poornima Priyadarshini,Rao Pooja J.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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