Controlled release of natural polyphenols in oral cavity using starch pickering emulsion

Materials Research Society Symposium Proceedings

Volumn 1688, Issue , 2014, Pages

  Wang, Min S ^a   Chaudhari, Amol ^a   Pan, Yuanjie ^a   Young, Stephen ^a   Nitin, Nitin ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Univ of California   (United States)

Author keywords

colloid; nanostructure; oxidation

Indexed keywords

BIOLOGICAL MATERIALS; COLLOIDS; EMULSIONS; NANOSTRUCTURES; OXIDATION; PHASE SEPARATION; STARCH;

CONTROLLED RELEASE; OIL-IN-WATER (O/W) EMULSION; OXYGEN PERMEABILITY; PHENOLIC COMPOUNDS; PHYSICAL STABILITY; PICKERING EMULSIONS; STARCH MOLECULES; SURFACTANT-STABILIZED;

EMULSIFICATION;

EID: 84924325574     PISSN: 02729172     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1557/opl.2014.482     Document Type: Conference Paper

References (4)

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3. Tan, Y.; Xu, K.; Liu, C.; Li, Y.; Lu, C.; Wang, P., Fabrication of starch-based nanospheres to stabilize pickering emulsion. Carbohydrate Polymers 2012, 88, (4), 1 358-1363.
4. Tikekar, R. V.; Johnson, A.; Nitin, N., Real-time measurement of oxygen transport across an oil-water emulsion interface. Journal of food engineering 2011, 103, (1), 14-20.