Design and fabrication of a food-grade albumin-stabilized nanoemulsion

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 220-228

  Tabibiazar, Mahnaz ^a   Davaran, Soodabeh ^b   Hashemi, Maryam ^c   Homayonirad, Aziz ^d   Rasoulzadeh, Farzaneh ^b   Hamishehkar, Hamed ^b   Mohammadifar, Mohammad Amin ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c AGRICULTURAL BIOTECHNOLOGY RESEARCH INSTITUTE OF IRAN ABRII   (Iran)

^d TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Bovine serum albumin; Delivery system; Nanoemulsion; Polyethylene glycol; Ultrasonication

Indexed keywords

BODY FLUIDS; DROPS; EMULSIFICATION; EMULSIONS; ETHYLENE; ETHYLENE GLYCOL; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MAMMALS; OILS AND FATS; SURFACE PLASMON RESONANCE;

BOVINE SERUM ALBUMINS; DELIVERY SYSTEMS; DROPLET DIAMETERS; FOOD GRADE; NANOEMULSION; POLY ETHYLENE GLYCOLS; POLY(ETHYLENE GLYCOL); THIOBARBITURIC ACID REACTIVE SUBSTANCES; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; ULTRA-SONICATION;

SCANNING ELECTRON MICROSCOPY;

BOVINAE;

EID: 84908003860     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.005     Document Type: Article

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