Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: Vitamin E, vitamin D, and lemon oil

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 1106-1112

  Ziani, Khalid ^a   Fang, Yuan ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEPSICO INC   (United States)

Author keywords

Delivery; Emulsions; Encapsulation; Lemon oil; Micelles; Microemulsions; Nanoemulsions; Stability; Tween; Vitamin D3; Vitamin E acetate

Indexed keywords

DELIVERY; LEMON OIL; NANO-EMULSIONS; TWEEN; VITAMIN-D; VITAMIN-E;

CONVERGENCE OF NUMERICAL METHODS; DISPERSIONS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; MICELLES; SURFACE ACTIVE AGENTS; TITRATION; TURBIDITY; VITAMINS;

MICROEMULSIONS;

ALPHA TOCOPHEROL; LEMON OIL; POLYSORBATE 20; POLYSORBATE 60; POLYSORBATE 80; VITAMIN D;

ARTICLE; COLLOID; DISPERSION; EMULSION; ENCAPSULATION; LIGHT SCATTERING; OSMOLARITY; PARTICLE SIZE; SURFACTANT OIL RATIO; TITRIMETRY; TURBIDITY;

EMULSIONS; FOOD TECHNOLOGY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PLANT OILS; SURFACE-ACTIVE AGENTS; VITAMIN D; VITAMIN E;

CITRUS LIMON;

EID: 84860283796     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.027     Document Type: Article

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