Formation and stabilization of nanoemulsion-based vitamin e delivery systems using natural surfactants: Quillaja saponin and lecithin

Journal of Food Engineering

Volumn 142, Issue , 2014, Pages 57-63

  Ozturk, Bengu ^a,b   Argin, Sanem ^b   Ozilgen, Mustafa ^b   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b YEDITEPE UNIVERSITY   (Turkey)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Lecithin; Nanoemulsions; Orange oil; Q Naturale; Quillaja saponin; Stability; Vitamin E

Indexed keywords

CITRUS FRUITS; CONVERGENCE OF NUMERICAL METHODS; DROP FORMATION; ELECTROSTATICS; EMULSIFICATION; IONIC STRENGTH; LECITHIN; METABOLITES; OILS AND FATS; PARTICLE SIZE; VOLATILE FATTY ACIDS;

NANO-EMULSIONS; ORANGE OIL; Q-NATURALE; QUILLAJA SAPONIN; VITAMIN-E;

SURFACE ACTIVE AGENTS;

EID: 84903613988     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.015     Document Type: Article

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