Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabil...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2019-11-01
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| Edice: | Molecules |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/1420-3049/24/23/4242 |
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