Generation and Stabilization of Whey-Based Monodisperse Nanoemulsions Using Ultra-High-Pressure Homogenization and Small Amphipathic Co-emulsifier Combinations-Reference-Cited by-同舟云学术

Generation and Stabilization of Whey-Based Monodisperse Nanoemulsions Using Ultra-High-Pressure Homogenization and Small Amphipathic Co-emulsifier Combinations

Published:2015-11-05 Issue:45 Volume:63 Page:10070-10077
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Xue¹,Haque Zahur Z.¹

Affiliation:

1. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, United States

Funder

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03889

Reference53 articles.

1. Current State of Nanoemulsions in Drug Delivery

2. Nano-emulsions: New applications and optimization of their preparation

3. Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

4. Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics

5. The use of ultrasonics for nanoemulsion preparation

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