Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

Food Chemistry

Volumn 194, Issue , 2016, Pages 787-796

  Guan, Yongguang ^a   Wu, Jine ^b   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Eugenol; Nanoemulsions; Thermal degradation; UV degradation; Carotene

Indexed keywords

AMPHIBIOUS VEHICLES; CHEMICAL COMPOUNDS; CHEMICAL STABILITY; CRASHWORTHINESS; DROPS; LECITHIN; OILS AND FATS; PROTEINS; PYROLYSIS; SOYBEAN OIL; ULTRAVIOLET RADIATION;

AMBIENT STORAGE; DELIVERY SYSTEMS; DROPLET DIAMETERS; EUGENOL; LIPOPHILIC COMPOUNDS; NANO-EMULSIONS; UV DEGRADATION; WHEY PROTEINS;

DEGRADATION;

BETA CAROTENE; EUGENOL; MILK PROTEIN; PHOSPHATIDYLCHOLINE; SOYBEAN OIL; EMULSION;

ARTICLE; CHEMICAL PHENOMENA; CHEMICAL STABILITY; DEGRADATION KINETICS; HEATING; LIGHT SCATTERING; MOLECULAR STABILITY; NANOEMULSION; OXIDATION; PHASE SEPARATION; PHOTOOXIDATION; PHYSICAL STABILITY; PROTEIN DEGRADATION; ULTRAVIOLET RADIATION; CHEMISTRY; EMULSION;

GLYCINE MAX;

BETA CAROTENE; EMULSIONS; EUGENOL;

EID: 84940434799     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.097     Document Type: Article

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