Emulsions
9 - Nanoemulsion-based delivery systems: preparation and application in the food industry
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Cited by (7)
A critical review of synthesis procedures, applications and future potential of nanoemulsions
2021, Advances in Colloid and Interface ScienceCitation Excerpt :Long-chain triglycerides used for the preparation of nanoemulsions reported elevated vitamin bioaccessibility. Vitamin D3 nanoemulsion prepared to utilize quillaja saponin showed decreased free fatty acid in the mouth, stomach, gastrointestinal tract and small intestine [55]. Iodinated nano-emulsions have been used in micro-CT to target liver for quantitative, non-invasive imaging of hepatocellular carcinoma growth in mice [99].
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
2020, Journal of Food EngineeringCitation Excerpt :A higher zeta potential indicates the greater electrostatic repulsion and separation distance between droplets resulting in reduced flocculation and aggregation (Thaiphanit et al., 2016). The zeta potential between −10 mV and +10 mV is considered nearly neutral, whereas zeta potential value more than +30 mV or less than −30 mV are indicated strongly cationic and anionic respectively (Dizaj et al., 2016). Study of zeta potential of WPI-XG emulsion (E1-E4) showed that all emulsions systems except E3 exhibited more than −30 mV zeta potential.
Ultrasonic assisted oil-in-water emulsions stabilized by flaxseed protein isolate: influence of different oils
2022, Journal of Dispersion Science and TechnologyEncapsulation of mono,-diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
2021, Journal of Food Processing and Preservation