Encapsulation of Vitamin D 3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses
Author:
Affiliation:
1. Inst. of Nutrition, Mahidol Univ. Nakhon Pathom 73170 Thailand
2. Dept. of BiotechnologyFaculty of ScienceMahidol Univ. Rama 6 Road Bangkok 10400 Thailand
3. Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14835
Reference59 articles.
1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate
2. Vitamin D3 fortification and quantification in processed dairy products
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4. Catastrophic Phase Inversion of Water-in-Oil Emulsions Stabilized by Hydrophobic Silica
5. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic
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