Improved stability of liposome-stabilized emulsions as a co-encapsulation delivery system for vitamin B2, vitamin E and β-carotene
Author:
Affiliation:
1. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
2. Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, China
Abstract
Funder
Shandong Provincial Natural Science Foundation
Key Research and Development Program of Shandong Province
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03617C
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4. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers
5. Colloidal TiO2 nanoparticles with near-neutral wettability: An efficient Pickering emulsifier
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