Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

Food and Function

Volumn 3, Issue 3, 2012, Pages 302-311

  Gupta, Renuka ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE; LIPID; NANOPARTICLE; SURFACTANT; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; EMULSION; PARTICLE SIZE;

EMULSIONS; FOOD ADDITIVES; LIPIDS; NANOPARTICLES; PARTICLE SIZE; PLANT OILS; SURFACE-ACTIVE AGENTS; WATER;

DROPS; EMULSIFICATION; EMULSIONS; NANOPARTICLES; ZETA POTENTIAL;

CONTINUOUS PHASE; EMULSION DESTABILIZATION; EMULSION MICROSTRUCTURE; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; SOLID LIPID NANOPARTICLE (SLN); SOLID LIPID NANOPARTICLES; VOLUME-WEIGHTED MEANS;

OSTWALD RIPENING;

EID: 84857861412     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo10203j     Document Type: Article

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