Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization-Reference-Cited by-同舟云学术

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Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization

Published:2024-05-16 Issue:21 Volume:9 Page:22839-22850
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Tahir Ali¹²,Ahmad Rabia Shabir¹,Khan Muhammad Kamran¹,Imran Muhammad¹,Hailu Gebremichael Gebremedhin³^ORCID

Affiliation:

1. Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan

2. Biological Systems Engineering, Washington State University, Pullman, Washington 99164, United States

3. Department of Food Technology and Process Engineering, Oda Bultum University, Chiro 226, Asebe Teferi 0000, Ethiopia

Funder

Higher Education Commission, Pakistan

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c01141

Reference51 articles.

1. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules

2. Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

3. Optimization of Walnut Oil Nanoemulsions Prepared Using Ultrasonic Emulsification: A Response Surface Method

4. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

5. Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

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