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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...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | 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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