Effect of β-cyclodextrin on physical properties of nanocapsules manufactured by emulsion-diffusion method

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 588-594

  Lee, Mi Yeon ^a   Min, Sang Gi ^a   You, Sung Kyu ^a   Choi, Mi Jung ^a   Hong, Geun Pyo ^a   Chun, Ji Yeon ^a  

^a Konkuk University   (South Korea)

Author keywords

Cyclodextrin; Cryoprotectant; Emulsion diffusion; Freeze drying; Freezing; Nanoparticles

Indexed keywords

CRYOPROTECTANTS; EMULSION-DIFFUSION; FREEZE-DRYING; FREEZE-DRYING PROCESS; FREEZING TEMPERATURES; MORPHOLOGICAL OBSERVATIONS; PARTICLE AGGREGATION; PHYSICAL STABILITY;

CYCLODEXTRINS; DIFFUSION; EMULSIFICATION; FREEZING; LOW TEMPERATURE DRYING; NANOCAPSULES; NANOPARTICLES; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY;

AGGLOMERATION;

EID: 84880354383     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.018     Document Type: Article

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