Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

Food Chemistry

Volumn 171, Issue , 2015, Pages 117-122

  Guttoff, Marrisa ^a   Saberi, Amir Hossein ^a   Mcclements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bioavailability; Delivery; Emulsions; Encapsulation; Functional food; Nanoemulsions; Nutraceuticals; Particle size; Pharmaceuticals; Spontaneous emulsification; Vitamin D

Indexed keywords

BIOCHEMISTRY; DROPS; DRUG PRODUCTS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FUNCTIONAL FOOD; OILS AND FATS; SODIUM COMPOUNDS; SOLUTIONS; SULFUR COMPOUNDS; SURFACE ACTIVE AGENTS; SYSTEM STABILITY; THERMODYNAMIC STABILITY; VITAMINS;

BIOAVAILABILITY; DELIVERY; NANO-EMULSIONS; NUTRACEUTICALS; SPONTANEOUS EMULSIFICATION; VITAMIN-D;

PARTICLE SIZE;

COSURFACTANT; DODECYL SULFATE SODIUM; SURFACTANT; VITAMIN D; WATER OIL CREAM; EMULSION; NANOPARTICLE; POLYSORBATE;

AQUEOUS SOLUTION; ARTICLE; BIOAVAILABILITY; EMULSION; ENCAPSULATION; ENVIRONMENTAL TEMPERATURE; FUNCTIONAL FOOD; LIGHT SCATTERING; NANOEMULSION; PARTICLE SIZE; SPONTANEOUS EMULSIFICATION; THERMOSTABILITY; CHEMISTRY; DIET SUPPLEMENTATION; DRUG DELIVERY SYSTEM; TEMPERATURE;

DIETARY SUPPLEMENTS; DRUG DELIVERY SYSTEMS; EMULSIONS; NANOPARTICLES; PARTICLE SIZE; POLYSORBATES; SODIUM DODECYL SULFATE; SURFACE-ACTIVE AGENTS; TEMPERATURE; VITAMIN D;

EID: 84907212863     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.087     Document Type: Article

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