Effects of surfactants on the physical properties of capsicum oleoresin-loaded nanocapsules formulated through the emulsion-diffusion method

Food Research International

Volumn 43, Issue 1, 2010, Pages 8-17

  Surassmo, Suvimol ^a,b   Min, Sang Gi ^a   Bejrapha, Piyawan ^a,b   Choi, Mi Jung ^a  

^a Konkuk University   (South Korea)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Biopolymer; Capsicum oleoresin; Emulsion diffusion method; Nanocapsules; Nanoemulsion

Indexed keywords

AQUEOUS PHASE; CAPROLACTONE; CAPSICUM OLEORESIN; DIFFUSION METHOD; EMULSIFICATION-DIFFUSION METHODS; ENCAPSULATION EFFICIENCY; LOADING CAPACITIES; MEAN DIAMETER; NANOEMULSION; OPTIMAL PARAMETER; PLURONICS; PREPARATION PROCESS; PROCESS PARAMETERS; RELEASE PROPERTY; SURFACTANT CONCENTRATIONS;

BIOMOLECULES; CONCENTRATION (PROCESS); DIFFUSION; ENCAPSULATION; NANOCAPSULES; PARTICLE SIZE; RESINS; SURFACE ACTIVE AGENTS;

EMULSIFICATION;

CAPSICUM OLEORESIN;

EID: 72149128456     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.008     Document Type: Article

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