Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
作者： Long Bai , Siqi Huan , Jiyou Gu , David Julian McClements
DOI: 10.1016/J.FOODHYD.2016.06.035
关键词:
摘要: … Emulsion-based delivery systems are being increasingly investigated for their potential … of edible emulsions and nanoemulsions, such as polysaccharides, proteins, phospholipids, …
mendeley.com
aalto.fi 参考文章(58)
J. C. Fenyo, S. Duvallet, M. C. Vandevelde, Meaning of molecular weight measurements of gum arabic Polymer Bulletin. ,vol. 21, pp. 517- 521 ,(1989) , 10.1007/BF00271976
P.A. Williams, G.O. Phillips, 11 – Gum arabic Handbook of Hydrocolloids (Second edition). pp. 252- 273 ,(2009) , 10.1533/9781845695873.252
María Inés Guerra-Rosas, Juliana Morales-Castro, Luz Araceli Ochoa-Martínez, Laura Salvia-Trujillo, Olga Martín-Belloso, Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils Food Hydrocolloids. ,vol. 52, pp. 438- 446 ,(2016) , 10.1016/J.FOODHYD.2015.07.017
Bengu Ozturk, David Julian McClements, None, Progress in natural emulsifiers for utilization in food emulsions Current opinion in food science. ,vol. 7, pp. 1- 6 ,(2016) , 10.1016/J.COFS.2015.07.008
Pieter Walstra, Physical chemistry of foods ,(2017)
Jennifer Komaiko, David Julian McClements, Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size Journal of Food Engineering. ,vol. 146, pp. 122- 128 ,(2015) , 10.1016/J.JFOODENG.2014.09.003
Saeed Sadeghpour Galooyak, Bahram Dabir, Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. Journal of Food Science and Technology-mysore. ,vol. 52, pp. 2558- 2571 ,(2015) , 10.1007/S13197-014-1363-1
Andreas Håkansson, Laszlo Fuchs, Fredrik Innings, Johan Revstedt, Christian Trägårdh, Björn Bergenståhl, High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation Chemical Engineering Science. ,vol. 66, pp. 1790- 1801 ,(2011) , 10.1016/J.CES.2011.01.026
Tim J. Wooster, Matt Golding, Peerasak Sanguansri, Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir. ,vol. 24, pp. 12758- 12765 ,(2008) , 10.1021/LA801685V
O. Sonneville-Aubrun, J.-T. Simonnet, F. L'Alloret, Nanoemulsions: a new vehicle for skincare products Advances in Colloid and Interface Science. ,vol. 108, pp. 145- 149 ,(2004) , 10.1016/J.CIS.2003.10.026