Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review-Reference-Cited by-同舟云学术

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Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Published:2020-08-13 Issue:5 Volume:19 Page:2721-2746
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Dammak Ilyes¹,Sobral Paulo José do Amaral²³,Aquino Adriano¹⁴,Neves Marcos Antônio das⁵,Conte‐Junior Carlos Adam¹⁴^ORCID

Affiliation:

1. Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil

2. Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil

3. Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil

4. Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil

5. Faculty of Life and Environmental SciencesUniversity of Tsukuba Tsukuba‐shi Ibaraki‐ken Japan

Funder

Brazil's Coordination for the Improvement of Higher Education Personnel

Brazilian National Council for Scientific and Technological Development

Rio de Janeiro Research Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12606

Reference143 articles.

1. Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

2. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

3. Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

4. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

5. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

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4. Ultrasonic high‐yield extraction of non‐toxic fucose‐containing Abroma augusta polysaccharide bearing emulsifying properties;Journal of the Science of Food and Agriculture;2024-07-11

5. Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion;Food Research International;2024-07

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