Formulation and characterization of food grade water‐in‐oil emulsions encapsulating mixture of essential amino acids-Reference-Cited by-同舟云学术

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Formulation and characterization of food grade water‐in‐oil emulsions encapsulating mixture of essential amino acids

Published:2016-12-16 Issue:6 Volume:119 Page:1600202
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bhatti Hamzah Shahbaz¹,Khalid Nauman¹²³,Uemura Kunihiko¹,Nakajima Mitsutoshi¹²⁴,Kobayashi Isao¹²

Affiliation:

1. Food Research InstituteNAROTsukubaIbarakiJapan

2. Alliance for Research on North AfricaUniversity of TsukubaTsukubaIbarakiJapan

3. School of Food and Agricultural SciencesUniversity of Management and TechnologyLahorePakistan

4. Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaIbarakiJapan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600202

Reference46 articles.

1. Functional Materials in Food Nanotechnology

2. Hydrocolloids as emulsifiers and emulsion stabilizers

3. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

4. Amino acids: Chemistry, functionality and selected non-enzymatic post-translational modifications

5. Functional Amino Acids in Growth, Reproduction, and Health

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3. Isopropyl myristate oil-based pickering emulsions stabilized by N-[3-(trimethoxysilyl)propyl]ethylenediamine-modified biosilica nanoparticles from rice husk;Biomass Conversion and Biorefinery;2023-10-16

4. Isopropyl myristate oil-based pickering emulsions stabilized by N-[3-(trimethoxysilyl)propyl]ethylenediamine-modified biosilica nanoparticles from rice husk;BIOMASS CONVERS BIOR;2023

5. Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress;Comprehensive Reviews in Food Science and Food Safety;2023-08-15

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