Optimization of β-Casein Stabilized Nanoemulsions Using Experimental Mixture Design

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Maher, Patrick G ^a   Fenelon, Mark A ^a   Zhou, Yankun ^b   Kamrul Haque, Md ^b   Roos, Yrjö H ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Glass transition; Nanoemulsion; Optimization; Stability; Viscosity

Indexed keywords

CASEIN; LACTOSE; NANOPARTICLE; TREHALOSE;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; PARTICLE SIZE; PHASE TRANSITION; SOLUTION AND SOLUBILITY; TRANSITION TEMPERATURE; VISCOSITY;

CASEINS; DRUG STABILITY; EMULSIONS; LACTOSE; NANOPARTICLES; PARTICLE SIZE; PHASE TRANSITION; SOLUTIONS; TRANSITION TEMPERATURE; TREHALOSE; VISCOSITY;

HELIANTHUS;

EID: 80054727280     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02343.x     Document Type: Article

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