Multilayered Emulsions-Reference-Cited by-同舟云学术

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Multilayered Emulsions

Published:2018-04-10 Issue: Volume: Page:105-119
ISSN:
Container-title:Emulsion-based Systems for Delivery of Food Active Compounds
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Author:

Koubaa Mohamed¹,Nikmaram Nooshin²,Roohinejad Shahin³,Rafati Alireza⁴,Greiner Ralf³

Affiliation:

1. Ecole Supérieure de Chimie Organique et Minérale; Compiègne France

2. Department of Food Science and Technology; Islamic Azad University of Sabzevar; Sabzevar Iran

3. Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food; Karlsruhe Germany

4. Division of Pharmacology & Pharmaceutical Chemistry, Sarvestan Branch; Islamic Azad University; Sarvestan Iran

Publisher

John Wiley & Sons, Ltd

Reference51 articles.

1. Sustained release properties of polyelectrolyte multilayer capsules;Antipov;Journal of Physical Chemistry B,2001

2. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

3. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract;Armand;American Journal of Clinical Nutrition,1999

4. Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions;Benjamin;Food Chemistry,2013

5. Polyelectrolyte complexes and layer-by-layer capsules from chitosan/chitosan sulfate;Berth;Biomacromolecules,2002

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