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Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer
Lipids, especially unstable ones with health beneficiary effects, need to be converted into stable ingredients through nanoencapsulation in a liquid form by development of a nanoemulsion. The primary necessity for synthesis of such nanoemulsions is the development of a formulation for stabilizing th...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397346/ https://ncbi.nlm.nih.gov/pubmed/25892754 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1348-0 |
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