Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization

Food Technology and Biotechnology

Volumn 47, Issue 3, 2009, Pages 336-342

  Mao, Like ^a   Xu, Duoxia ^a   Yang, Jia ^a   Yuan, Fang ^a   Gao, Yanxiang ^a   Zhao, Jian ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

carotene; Droplet size; Emulsifiers; Emulsion stability; Nanoemulsion

Indexed keywords

DROPLET SIZES; EMULSIFIERS; EMULSION STABILITY; HIGH PRESSURE HOMOGENIZATION; MIXED EMULSIFIERS; NANOEMULSION; POLYOXYETHYLENE; WHEY PROTEIN ISOLATE;

ATOMIC FORCE MICROSCOPY; BIOCHEMISTRY; DROPS; EMULSIFICATION; POLYETHYLENE OXIDES; STABILITY;

HIGH PRESSURE EFFECTS;

EID: 70349387891     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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