Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin

Food Chemistry

Volumn 212, Issue , 2016, Pages 27-34

  Khalid, Nauman ^a,b   Kobayashi, Isao ^a   Neves, Marcos A ^a,c   Uemura, Kunihiko ^a   Nakajima, Mitsutoshi ^a,c   Nabetani, Hiroshi ^a,b  

^a FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Droplet generation; Emulsifiers; Microchannel emulsification; Oil in water emulsions; Quercetin; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIONS; ENCAPSULATION; FLAVONOIDS; MICROCHANNELS; OILS AND FATS; PHENOLS;

DROPLET GENERATION; EMULSIFIERS; MICROCHANNEL EMULSIFICATION; OIL-IN-WATER EMULSIONS; QUERCETIN;

EMULSIFICATION;

EMULSIFYING AGENT; QUERCETIN; SILICON; WATER OIL CREAM; EMULSION; VEGETABLE OIL;

ARTICLE; CRYSTAL STRUCTURE; EMULSION; FLOW RATE; MICROCHANNEL EMULSIFICATION; MICROENCAPSULATION; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; TEMPERATURE; CHEMISTRY; MEDICINAL CHEMISTRY;

CHEMISTRY, PHARMACEUTICAL; EMULSIFYING AGENTS; EMULSIONS; PLANT OILS; QUERCETIN;

EID: 84973097514     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.154     Document Type: Article

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