Preparation and Characterization of Micro/Nano-emulsions Containing Functional Food Components
Author:
Affiliation:
1. Alliance for Research on North Africa, University of Tsukuba
2. Faculty of Life and Environmental Sciences, University of Tsukuba
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/16/4/16_263/_pdf
Reference81 articles.
1. 1) D. J. McClements; “Food Emulsions” 2nd ed., CRC, 2004, pp. 3-26.
2. 2) D. J. McClements; Emulsion design to improve the delivery of functional lipophilic components. Annu. Rev. Food Sci. Technol., 1, 241-269 (2010).
3. 3) P. Izquierdo, J. Esquena, T. F. Tadros, J. C. Dederen, J. Feng, M. J. Garcia-Celma, N. Azemar, C. Solans; Phase behavior and nano-emulsion formation by the phase inversion temperature method. Langmuir, 20, 6594-6598 (2004).
4. 4) A. Abraham; “Multiple Emulsions Technology and Applications”, John Wiley & Sons, Inc., 2007, pp. 1-28.
5. 5) X. Li, N. Anton, G. Zuber, M. Zhao, N. Messaddeq, F. hallouaed, H. Fessi, T. F. Vandamme; Iodinated α-tocopherol nano-emulsions as non-toxic contrast agents for preclinical X-ray imaging. Biomaterials, 34, 481-491 (2013).
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