Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods-Reference-Cited by-同舟云学术

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Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods

Published:2018-11-26 Issue: Volume:2 Page:
ISSN:2571-581X
Container-title:Frontiers in Sustainable Food Systems
language:
Short-container-title:Front. Sustain. Food Syst.

Author:

Salvia-Trujillo Laura,Artiga-Artigas María,Molet-Rodríguez Anna,Turmo-Ibarz Ana,Martín-Belloso Olga

Publisher

Frontiers Media SA

Subject

Horticulture,Management, Monitoring, Policy and Law,Agronomy and Crop Science,Ecology,Food Science,Global and Planetary Change

Reference49 articles.

1. An overview of ultrasound-assisted food-grade nanoemulsions;Abbas;Food Eng. Rev.,2013

2. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application;Aditya;J. Funct. Foods,2015

3. Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant;Altuntas;J. Disper. Sci. Technol.,2017

4. Vitamin D3 and phytosterols affect the properties of Polyglycerol Polyricinoleate (PGPR) and protein interfaces;Andrade;Food Hydrocoll.,2016

5. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food Res. Int.,2018

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