Encapsulation of food ingredients by single O/W and W/O nanoemulsions
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Elsevier
Reference178 articles.
1. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum arabic and gelatin;Akhavan Mahdavi;International Journal of Biological Macromolecules,2016
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3. β-lactoglobulin stabilized nanemulsions—formulation and process factors affecting droplet size and nanoemulsion stability;Ali;International Journal of Pharmaceutics,2016
4. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions;Arancibia;Innovative Food Science & Emerging Technologies,2017
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3. Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions;Food Research International;2021-09
4. O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments;Foods;2021-08-15
5. Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions;Colloids and Surfaces B: Biointerfaces;2021-04
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