Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 355-363

  Troncoso, Elizabeth ^a   Aguilera, José Miguel ^a   McClements, David Julian ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Delivery systems; Homogenization; Invitro digestion; Nanoemulsions; Physicochemical properties; Solvent evaporation

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; OILS AND FATS; PHASE INTERFACES; SOLVENTS; SURFACE ACTIVE AGENTS;

DELIVERY SYSTEMS; FOOD GRADE; FREE FATTY ACID; HOMOGENIZATION; IN-VITRO DIGESTIONS; LAG PERIOD; NANOEMULSION; OIL DROPLETS; PHYSICOCHEMICAL PROPERTY; SOLVENT EVAPORATION;

FATTY ACIDS;

ZEA MAYS;

EID: 81055138915     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.014     Document Type: Article

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