Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 67-75

  Komaiko, Jennifer ^a   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Delivery systems; Encapsulation; Gelatin; Hydrogel; Low energy methods; Spontaneous emulsification

Indexed keywords

EID: 84921282668     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.031     Document Type: Article

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