Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata , Backhousia citriodora and Syzygium anisatum-Reference-Cited by-同舟云学术

Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata , Backhousia citriodora and Syzygium anisatum

Published:2022-07-22 Issue:5 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Alderees Fahad¹,Akter Saleha¹²^ORCID,Mereddy Ram³,Sultanbawa Yasmina¹²^ORCID

Affiliation:

1. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia

2. ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia

3. Department of Agriculture and Fisheries Queensland Government, Health and Food Sciences Precinct Coopers Plains Qld Australia

Funder

Australian Research Council

University of Queensland

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.13001

Reference64 articles.

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