Effects of surfactants on the formation and stability of capsaicin-loaded nanoemulsions

Food Science and Biotechnology

Volumn 18, Issue 5, 2009, Pages 1161-1172

  Choi, Ae Jin ^b   Kim, Chul Jin ^a   Cho, Yong Jin ^a   Hwang, Jae Kwan ^c   Kim, Chong Tai ^a  

^a Korea Food Research Institute   (South Korea)

^b Rural Development Administration   (South Korea)

^c Yonsei University   (South Korea)

Author keywords

Bioactive delivery system; Food nanoemulsion; Oleoresin capsicum; Self assembly; Surfactant

Indexed keywords

DELIVERY SYSTEMS; FOOD NANOEMULSION; NANO-EMULSIONS; NANOEMULSION; OLEORESIN CAPSICUM; ONE-PHASE SYSTEMS; PROPYLENE GLYCOLS; STABLE DISPERSIONS; SURFACTANT; TWEEN 80; TWEEN-20; ULTRA-SONICATION;

EMULSIFICATION; ESTERS; GLYCOLS; PHASE DIAGRAMS; PROPYLENE; RESINS; SELF ASSEMBLY; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS;

PHASE SEPARATION;

CAPSICUM; CAPSICUM OLEORESIN;

EID: 79952369127     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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