Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch

Food Chemistry

Volumn 174, Issue , 2015, Pages 585-590

  Cheuk, Sherwin Y ^a,b   Shih, Frederick F ^a   Champagne, Elaine T ^a   Daigle, Kim W ^a   Patindol, James A ^a,c   Mattison, Christopher P ^a   Boue, Stephen M ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b Louisiana Dept of Agriculture and Forestry   (United States)

^c UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Coenzyme Q10; High pressure homogenisation; Modified starch; Nano emulsion; Nano encapsulation; Octenyl succinic anhydride; Supercritical fluid extraction; Zeta potential

Indexed keywords

COENZYMES; EFFLUENT TREATMENT; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; STARCH; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

COENZYME Q10; HIGH-PRESSURE HOMOGENISATION; MODIFIED STARCHES; NANO-ENCAPSULATION; NANOEMULSION; OCTENYL SUCCINIC ANHYDRIDE;

ZETA POTENTIAL;

CITRIC ACID; HEXANE; STARCH; SUCCINIC ACID; SUCCINIC ANHYDRIDE; UBIDECARENONE; NANOMATERIAL; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; UBIQUINONE;

ARTICLE; FREEZE DRYING; NANOEMULSION; NANOENCAPSULATION; PARTICLE SIZE; PH; RICE BRAN; TEMPERATURE; ZETA POTENTIAL;

NANOSTRUCTURES; STARCH; SUCCINIC ANHYDRIDES; UBIQUINONE;

EID: 84914141818     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.031     Document Type: Article

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