Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

Food Chemistry

Volumn 188, Issue , 2015, Pages 256-263

  Ozturk, Bengu ^a,b   Argin, Sanem ^b   Ozilgen, Mustafa ^b   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b YEDITEPE UNIVERSITY   (Turkey)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Gum arabic; Nanoemulsions; Orange oil; Stability; Vitamin E; Whey protein isolate

Indexed keywords

ADHESIVES; BIOMOLECULES; BIOPOLYMERS; CITRUS FRUITS; CONVERGENCE OF NUMERICAL METHODS; DROP FORMATION; EMULSIONS; IONIC STRENGTH; OIL SHALE; OILS AND FATS; PROTEINS; STABILIZATION; VOLATILE FATTY ACIDS;

GUM ARABIC; NANO-EMULSIONS; ORANGE OIL; VITAMIN-E; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

ALPHA TOCOPHEROL; BIOPOLYMER; EMULSIFYING AGENT; GUM ARABIC; OIL; PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN; EMULSION; NANOMATERIAL; ORANGE OIL; VEGETABLE OIL;

ARTICLE; DRUG DELIVERY SYSTEM; FLOCCULATION; FOOD; HYPERBARISM; IONIC STRENGTH; ISOELECTRIC POINT; NANOEMULSION; NANOFABRICATION; PH; TEMPERATURE; CHEMISTRY; EMULSION; OSMOLARITY; PROCEDURES;

ACACIA SENEGAL;

BIOPOLYMERS; DRUG DELIVERY SYSTEMS; EMULSIFYING AGENTS; EMULSIONS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; NANOSTRUCTURES; OSMOLAR CONCENTRATION; PLANT OILS; VITAMIN E; WHEY PROTEINS;

EID: 84928978793     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.005     Document Type: Article

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