메뉴 건너뛰기




Volumn , Issue , 2015, Pages 79-94

Nanoemulsion-Based Delivery Systems

Author keywords

Bioactive compounds; Bottom up synthesis; Delivery systems; Encapsulation; Fabrication methods; Nanoemulsions; Top down processes

Indexed keywords


EID: 84978845319     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-800350-3.00007-8     Document Type: Chapter
Times cited : (11)

References (52)
  • 1
    • 57049145802 scopus 로고    scopus 로고
    • Bioavailability of nanoparticles in nutrient and nutraceutical delivery
    • Acosta E. Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Curr. Opin. Colloid Interface Sci. 2009, 14:3-15.
    • (2009) Curr. Opin. Colloid Interface Sci. , vol.14 , pp. 3-15
    • Acosta, E.1
  • 2
    • 0011925983 scopus 로고    scopus 로고
    • Stability testing of nutraceuticals and functional foods
    • CRC Press, New York, NY, R.E.C. Wildman (Ed.)
    • Bell L.N. Stability testing of nutraceuticals and functional foods. Handbook of Nutraceuticals and Functional Foods 2001, 501-516. CRC Press, New York, NY. R.E.C. Wildman (Ed.).
    • (2001) Handbook of Nutraceuticals and Functional Foods , pp. 501-516
    • Bell, L.N.1
  • 3
    • 33646008554 scopus 로고    scopus 로고
    • Food protein-based materials as nutraceutical delivery systems
    • Chen L.Y., Remondetto G.E., Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Technol. 2006, 17:272-283.
    • (2006) Trends Food Sci. Technol. , vol.17 , pp. 272-283
    • Chen, L.Y.1    Remondetto, G.E.2    Subirade, M.3
  • 4
    • 72049118084 scopus 로고    scopus 로고
    • High-pressure homogenization for food sanitization
    • Academic Press, Burlington, MA, G.V. Barbosa-Cánovas, A. Mortimer, D. Lineback, W. Spiess, K. Buckle (Eds.)
    • Donsì F., Ferrari G., Maresca P. High-pressure homogenization for food sanitization. Global Issues in Food Science and Technology 2009, Academic Press, Burlington, MA. G.V. Barbosa-Cánovas, A. Mortimer, D. Lineback, W. Spiess, K. Buckle (Eds.).
    • (2009) Global Issues in Food Science and Technology
    • Donsì, F.1    Ferrari, G.2    Maresca, P.3
  • 5
    • 79959257164 scopus 로고    scopus 로고
    • Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
    • Donsì F., Annunziata M., Sessa M., Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Sci. Technol. 2011, 44:1908-1914.
    • (2011) LWT-Food Sci. Technol. , vol.44 , pp. 1908-1914
    • Donsì, F.1    Annunziata, M.2    Sessa, M.3    Ferrari, G.4
  • 6
    • 84879416298 scopus 로고    scopus 로고
    • Encapsulation of bioactive compounds in nanoemulsion-based delivery systems
    • Donsì F., Sessa M., Mediouni H., Mgaidi A., Ferrari G. Encapsulation of bioactive compounds in nanoemulsion-based delivery systems. Procedia Food Sci. 2011, 1:1666-1671. http://dx.doi.org/10.1016/j.profoo.2011.09.246, ISSN: 2211-601X.
    • (2011) Procedia Food Sci. , vol.1 , pp. 1666-1671
    • Donsì, F.1    Sessa, M.2    Mediouni, H.3    Mgaidi, A.4    Ferrari, G.5
  • 7
    • 79952533968 scopus 로고    scopus 로고
    • Freeze-thaw stabiliy of lecithin and modified starch-based nanoemulsions
    • Donsì F., Wang Y., Huang Q. Freeze-thaw stabiliy of lecithin and modified starch-based nanoemulsions. Food Hydrocolloids 2011, 25:1327-1336.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1327-1336
    • Donsì, F.1    Wang, Y.2    Huang, Q.3
  • 8
    • 84861228320 scopus 로고    scopus 로고
    • Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier
    • Donsì F., Annunziata M., Vincensi M., Ferrari G. Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J. Biotech. 2012, 159:342-350.
    • (2012) J. Biotech. , vol.159 , pp. 342-350
    • Donsì, F.1    Annunziata, M.2    Vincensi, M.3    Ferrari, G.4
  • 9
    • 84858862612 scopus 로고    scopus 로고
    • Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization
    • Donsì F., Sessa M., Ferrari G. Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization. Ind. Eng. Chem. Res. 2012, 51:7606-7618.
    • (2012) Ind. Eng. Chem. Res. , vol.51 , pp. 7606-7618
    • Donsì, F.1    Sessa, M.2    Ferrari, G.3
  • 10
    • 84877319713 scopus 로고    scopus 로고
    • Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry
    • Donsì F., Annunziata M., Ferrari G. Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry. J. Food Eng. 2013, 115:362-370.
    • (2013) J. Food Eng. , vol.115 , pp. 362-370
    • Donsì, F.1    Annunziata, M.2    Ferrari, G.3
  • 11
    • 84887163668 scopus 로고    scopus 로고
    • Nanometric-size delivery systems for bioactive compounds for the nutraceutical and food industries
    • John Wiley & Sons, Oxford, D. Bagchi, M. Bagchi, H. Moriyama, F. Shahidi (Eds.)
    • Donsì F., Sessa M., Ferrari G. Nanometric-size delivery systems for bioactive compounds for the nutraceutical and food industries. Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences 2013, 619. John Wiley & Sons, Oxford. D. Bagchi, M. Bagchi, H. Moriyama, F. Shahidi (Eds.).
    • (2013) Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences , pp. 619
    • Donsì, F.1    Sessa, M.2    Ferrari, G.3
  • 12
    • 84355161742 scopus 로고    scopus 로고
    • Nanoencapsulation of food ingredients using lipid based delivery systems
    • Fathi M., Mozafari M.R., Mohebbi M. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends Food Sci. Technol. 2012, 23:13-27.
    • (2012) Trends Food Sci. Technol. , vol.23 , pp. 13-27
    • Fathi, M.1    Mozafari, M.R.2    Mohebbi, M.3
  • 13
    • 33645562994 scopus 로고    scopus 로고
    • Ethinylestradiol-loaded ultraflexible liposomes: pharmacokinetics and pharmacodynamics
    • Garg M., Mishra D., Agashe H., Jain N.K. Ethinylestradiol-loaded ultraflexible liposomes: pharmacokinetics and pharmacodynamics. J. Pharm. Pharmacol. 2006, 58:459-468.
    • (2006) J. Pharm. Pharmacol. , vol.58 , pp. 459-468
    • Garg, M.1    Mishra, D.2    Agashe, H.3    Jain, N.K.4
  • 14
    • 84857051506 scopus 로고    scopus 로고
    • Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water
    • Gharsallaoui A., Roudaut G., Beney L., Chambin O., Voilley A., Saurel R. Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chem. 2012, 132:1713-1720.
    • (2012) Food Chem. , vol.132 , pp. 1713-1720
    • Gharsallaoui, A.1    Roudaut, G.2    Beney, L.3    Chambin, O.4    Voilley, A.5    Saurel, R.6
  • 16
    • 84859098613 scopus 로고    scopus 로고
    • Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians
    • Habauzit V., Morand C. Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians. Ther. Adv. Chronic Dis. 2012, 3:87-106.
    • (2012) Ther. Adv. Chronic Dis. , vol.3 , pp. 87-106
    • Habauzit, V.1    Morand, C.2
  • 17
    • 77955692173 scopus 로고    scopus 로고
    • Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan
    • Hou Z.Q., Gao Y.X., Yuan F., Liu Y.W., Li C.L., Xu D.X. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. J. Agric. Food Chem. 2010, 58:8604-8611.
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 8604-8611
    • Hou, Z.Q.1    Gao, Y.X.2    Yuan, F.3    Liu, Y.W.4    Li, C.L.5    Xu, D.X.6
  • 18
    • 84868353989 scopus 로고    scopus 로고
    • Nanostructured lipid carriers system: recent advances in drug delivery
    • Iqbal M.A., Md S., Sahni J.K., Baboota S., Dang S., Ali J. Nanostructured lipid carriers system: recent advances in drug delivery. J. Drug Target 2012, 20:813-830.
    • (2012) J. Drug Target , vol.20 , pp. 813-830
    • Iqbal, M.A.1    Md, S.2    Sahni, J.K.3    Baboota, S.4    Dang, S.5    Ali, J.6
  • 19
    • 17344391922 scopus 로고    scopus 로고
    • Vitamin A-loaded solid lipid nanoparticles for topical use drug release properties
    • Jenning V., Schafer-Korting M., Gohla S. Vitamin A-loaded solid lipid nanoparticles for topical use drug release properties. J. Control. Release 2000, 66:115-126.
    • (2000) J. Control. Release , vol.66 , pp. 115-126
    • Jenning, V.1    Schafer-Korting, M.2    Gohla, S.3
  • 20
    • 0342546021 scopus 로고    scopus 로고
    • Membrane emulsification-a literature review
    • Joscelyne S.M., Tragardh G. Membrane emulsification-a literature review. J. Memb. Sci. 2000, 169:107-117.
    • (2000) J. Memb. Sci. , vol.169 , pp. 107-117
    • Joscelyne, S.M.1    Tragardh, G.2
  • 21
    • 79960562781 scopus 로고    scopus 로고
    • Investigations on skin permeation of hyaluronic acid based nanoemulsion as transdermal carrier
    • Kong M., Chen X.G., Kweon D.K., Park H.J. Investigations on skin permeation of hyaluronic acid based nanoemulsion as transdermal carrier. Carbohydr. Polym. 2011, 86:837-843.
    • (2011) Carbohydr. Polym. , vol.86 , pp. 837-843
    • Kong, M.1    Chen, X.G.2    Kweon, D.K.3    Park, H.J.4
  • 22
    • 84865980971 scopus 로고    scopus 로고
    • Microencapsulation and its application in micronutrient fortification through "engineered" staple foods
    • Li Y.O., Diosady L.L. Microencapsulation and its application in micronutrient fortification through "engineered" staple foods. Agro Food Ind. Hi-Tech 2012, 23:18-21.
    • (2012) Agro Food Ind. Hi-Tech , vol.23 , pp. 18-21
    • Li, Y.O.1    Diosady, L.L.2
  • 23
    • 79952535945 scopus 로고    scopus 로고
    • Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface
    • Liu L., Zhao Q., Liu T., Zhao M. Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface. Food Hydrocolloids 2011, 25:921-927.
    • (2011) Food Hydrocolloids , vol.25 , pp. 921-927
    • Liu, L.1    Zhao, Q.2    Liu, T.3    Zhao, M.4
  • 24
    • 78650055622 scopus 로고    scopus 로고
    • Preparation of uniform-sized multiple emulsions and Micro/Nano particulates for drug delivery by membrane emulsification
    • Liu W., Yang X.L., Ho W.S.W. Preparation of uniform-sized multiple emulsions and Micro/Nano particulates for drug delivery by membrane emulsification. J. Pharm. Sci. 2011, 100:75-93.
    • (2011) J. Pharm. Sci. , vol.100 , pp. 75-93
    • Liu, W.1    Yang, X.L.2    Ho, W.S.W.3
  • 25
    • 0032898282 scopus 로고    scopus 로고
    • Performance of sonication and microfluidization for liquid-liquid emulsification
    • Maa Y.F., Hsu C.C. Performance of sonication and microfluidization for liquid-liquid emulsification. Pharm. Dev. Technol. 1999, 4:233-240.
    • (1999) Pharm. Dev. Technol. , vol.4 , pp. 233-240
    • Maa, Y.F.1    Hsu, C.C.2
  • 26
    • 78049289421 scopus 로고    scopus 로고
    • Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components
    • McClements D.J., Li Y. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. Adv. Colloid Interface Sci. 2010, 159:213-228.
    • (2010) Adv. Colloid Interface Sci. , vol.159 , pp. 213-228
    • McClements, D.J.1    Li, Y.2
  • 27
    • 79953217389 scopus 로고    scopus 로고
    • Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity
    • McClements D.J., Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. 2011, 51:285-330.
    • (2011) Crit. Rev. Food Sci. , vol.51 , pp. 285-330
    • McClements, D.J.1    Rao, J.2
  • 28
    • 77956226273 scopus 로고    scopus 로고
    • Transferrin mediated solid lipid nanoparticles containing curcumin: enhanced in vitro anticancer activity by induction of apoptosis
    • Mulik R.S., Monkkonen J., Juvonen R.O., Mahadik K.R., Paradkar A.R. Transferrin mediated solid lipid nanoparticles containing curcumin: enhanced in vitro anticancer activity by induction of apoptosis. Int. J. Pharm. 2010, 398:190-203.
    • (2010) Int. J. Pharm. , vol.398 , pp. 190-203
    • Mulik, R.S.1    Monkkonen, J.2    Juvonen, R.O.3    Mahadik, K.R.4    Paradkar, A.R.5
  • 29
    • 39149092022 scopus 로고    scopus 로고
    • Enhancing intestinal drug solubilisation using lipid-based delivery systems
    • Porter C.J.H., Pouton C.W., Cuine J.F., Charman W.N. Enhancing intestinal drug solubilisation using lipid-based delivery systems. Adv. Drug Deliv. Rev. 2008, 60:673-691.
    • (2008) Adv. Drug Deliv. Rev. , vol.60 , pp. 673-691
    • Porter, C.J.H.1    Pouton, C.W.2    Cuine, J.F.3    Charman, W.N.4
  • 30
    • 77953169788 scopus 로고    scopus 로고
    • Stabilization of phase inversion temperature nanoemulsions by surfactant displacement
    • Rao J.J., McClements D.J. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. J. Agric. Food Chem. 2010, 58:7059-7066.
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 7059-7066
    • Rao, J.J.1    McClements, D.J.2
  • 31
    • 0346328183 scopus 로고    scopus 로고
    • Stability of lycopene emulsions in food systems
    • Ribeiro H.S., Ax K., Schubert H. Stability of lycopene emulsions in food systems. J. Food Sci. 2003, 68:2730-2734.
    • (2003) J. Food Sci. , vol.68 , pp. 2730-2734
    • Ribeiro, H.S.1    Ax, K.2    Schubert, H.3
  • 32
    • 77953140595 scopus 로고    scopus 로고
    • Formation of 10-100 nm size-controlled emulsions through a Sub-PIT cycle
    • Roger K., Cabane B., Olsson U. Formation of 10-100 nm size-controlled emulsions through a Sub-PIT cycle. Langmuir 2010, 26:3860-3867.
    • (2010) Langmuir , vol.26 , pp. 3860-3867
    • Roger, K.1    Cabane, B.2    Olsson, U.3
  • 33
    • 84882456061 scopus 로고    scopus 로고
    • Major bioactivities and mechanism of action of essential oils and their components
    • Saad N.Y., Muller C.D., Lobstein A. Major bioactivities and mechanism of action of essential oils and their components. Flavour Fragr. J. 2013, 28:269-279.
    • (2013) Flavour Fragr. J. , vol.28 , pp. 269-279
    • Saad, N.Y.1    Muller, C.D.2    Lobstein, A.3
  • 35
    • 33746716790 scopus 로고    scopus 로고
    • Nanoscale materials development-a food industry perspective
    • Sanguansri P., Augustin M.A. Nanoscale materials development-a food industry perspective. Trends Food Sci. Technol. 2006, 17:547-556.
    • (2006) Trends Food Sci. Technol. , vol.17 , pp. 547-556
    • Sanguansri, P.1    Augustin, M.A.2
  • 36
    • 84870530103 scopus 로고    scopus 로고
    • Cardiovascular benefits of dietary fiber
    • Satija A., Hu F.B. Cardiovascular benefits of dietary fiber. Curr. Atheroscler. Rep. 2012, 14:505-514.
    • (2012) Curr. Atheroscler. Rep. , vol.14 , pp. 505-514
    • Satija, A.1    Hu, F.B.2
  • 37
    • 2342619540 scopus 로고    scopus 로고
    • High-pressure homogenization as a process for emulsion formation
    • Schultz S., Wagner G., Urban K., Ulrich J. High-pressure homogenization as a process for emulsion formation. Chem. Eng. Technol. 2004, 27:361-368.
    • (2004) Chem. Eng. Technol. , vol.27 , pp. 361-368
    • Schultz, S.1    Wagner, G.2    Urban, K.3    Ulrich, J.4
  • 38
    • 83055165711 scopus 로고    scopus 로고
    • Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion
    • Sessa M., Tsao R., Liu R.H., Ferrari G., Donsì F. Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion. J. Agric. Food Chem. 2011, 59:12352-12360.
    • (2011) J. Agric. Food Chem. , vol.59 , pp. 12352-12360
    • Sessa, M.1    Tsao, R.2    Liu, R.H.3    Ferrari, G.4    Donsì, F.5
  • 39
    • 84883653270 scopus 로고    scopus 로고
    • Exploitation of polyphenolic extracts from Grape Marc as natural antioxidants by encapsulation in lipid-based nanodelivery systems
    • Sessa M., Casazza A.A., Perego P., Tsao R., Ferrari G., Donsì F. Exploitation of polyphenolic extracts from Grape Marc as natural antioxidants by encapsulation in lipid-based nanodelivery systems. Food Bioprocess Technol. 2013, 6:2609-2620.
    • (2013) Food Bioprocess Technol. , vol.6 , pp. 2609-2620
    • Sessa, M.1    Casazza, A.A.2    Perego, P.3    Tsao, R.4    Ferrari, G.5    Donsì, F.6
  • 41
    • 34247580035 scopus 로고    scopus 로고
    • Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems
    • Shaw L.A., McClements D.J., Decker E.A. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. J. Agric. Food Chem. 2007, 55:3112-3119.
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 3112-3119
    • Shaw, L.A.1    McClements, D.J.2    Decker, E.A.3
  • 42
    • 84857999664 scopus 로고    scopus 로고
    • Nanoemulsions for food applications: development and characterization
    • Silva H.D., Cerqueira M.A., Vicente A.A. Nanoemulsions for food applications: development and characterization. Food Bioprocess Technol. 2012, 5:854-867.
    • (2012) Food Bioprocess Technol. , vol.5 , pp. 854-867
    • Silva, H.D.1    Cerqueira, M.A.2    Vicente, A.A.3
  • 43
    • 79960616705 scopus 로고    scopus 로고
    • Investigation of preparation parameters of nanosuspension by top-down media milling to improve the dissolution of poorly water-soluble glyburide
    • Singh S.K., Srinivasan K.K., Gowthamarajan K., Singare D.S., Prakash D., Gaikwad N.B. Investigation of preparation parameters of nanosuspension by top-down media milling to improve the dissolution of poorly water-soluble glyburide. Eur. J. Pharm. Biopharm. 2011, 78:441-446.
    • (2011) Eur. J. Pharm. Biopharm. , vol.78 , pp. 441-446
    • Singh, S.K.1    Srinivasan, K.K.2    Gowthamarajan, K.3    Singare, D.S.4    Prakash, D.5    Gaikwad, N.B.6
  • 44
    • 0038542704 scopus 로고    scopus 로고
    • Emulsification in high-pressure homogenizers
    • Stang M., Schuchmann H., Schubert H. Emulsification in high-pressure homogenizers. Eng. Life Sci. 2001, 1:151-157.
    • (2001) Eng. Life Sci. , vol.1 , pp. 151-157
    • Stang, M.1    Schuchmann, H.2    Schubert, H.3
  • 45
    • 74249118296 scopus 로고    scopus 로고
    • The influence of dietary lutein and zeaxanthin on visual performance
    • Stringham J.M., Bovier E.R., Wong J.C., Hammond B.R. The influence of dietary lutein and zeaxanthin on visual performance. J. Food Sci. 2010, 75:R24-R29.
    • (2010) J. Food Sci. , vol.75 , pp. R24-R29
    • Stringham, J.M.1    Bovier, E.R.2    Wong, J.C.3    Hammond, B.R.4
  • 46
    • 0030233182 scopus 로고    scopus 로고
    • Assembly of polyelectrolyte multilayer films by consecutively alternating adsorption of polynucleotides and polycations
    • Sukhorukov G.B., Mohwald H., Decher G., Lvov Y.M. Assembly of polyelectrolyte multilayer films by consecutively alternating adsorption of polynucleotides and polycations. Thin Solid Films 1996, 284:220-223.
    • (1996) Thin Solid Films , vol.284 , pp. 220-223
    • Sukhorukov, G.B.1    Mohwald, H.2    Decher, G.3    Lvov, Y.M.4
  • 47
    • 77951256976 scopus 로고    scopus 로고
    • The evidence for solid lipid nanoparticles mediated cell uptake of resveratrol
    • Teskac K., Kristl J. The evidence for solid lipid nanoparticles mediated cell uptake of resveratrol. Int. J. Pharm. 2010, 390:61-69.
    • (2010) Int. J. Pharm. , vol.390 , pp. 61-69
    • Teskac, K.1    Kristl, J.2
  • 48
    • 38049067071 scopus 로고    scopus 로고
    • Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
    • Wang X.Y., Jiang Y., Wang Y.W., Huang M.T., Ho C.T., Huang Q.R. Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chem. 2008, 108:419-424.
    • (2008) Food Chem. , vol.108 , pp. 419-424
    • Wang, X.Y.1    Jiang, Y.2    Wang, Y.W.3    Huang, M.T.4    Ho, C.T.5    Huang, Q.R.6
  • 49
    • 57349166030 scopus 로고    scopus 로고
    • Impact of oil type on nanoemulsion formation and ostwald ripening stability
    • Wooster T.J., Golding M., Sanguansri P. Impact of oil type on nanoemulsion formation and ostwald ripening stability. Langmuir 2008, 24:12758-12765.
    • (2008) Langmuir , vol.24 , pp. 12758-12765
    • Wooster, T.J.1    Golding, M.2    Sanguansri, P.3
  • 50
    • 0035864487 scopus 로고    scopus 로고
    • Layer-by-layer construction of novel biofunctional fluorescent microparticles for immunoassay applications
    • Yang W.J., Trau D., Renneberg R., Yu N.T., Caruso F. Layer-by-layer construction of novel biofunctional fluorescent microparticles for immunoassay applications. J. Colloid Interface Sci 2001, 234:356-362.
    • (2001) J. Colloid Interface Sci , vol.234 , pp. 356-362
    • Yang, W.J.1    Trau, D.2    Renneberg, R.3    Yu, N.T.4    Caruso, F.5
  • 51
    • 84862926312 scopus 로고    scopus 로고
    • Stability of citral in emulsions coated with cationic biopolymer layers
    • Yang X.Q., Tian H.X., Ho C.T., Huang Q.R. Stability of citral in emulsions coated with cationic biopolymer layers. J. Agric. Food Chem. 2012, 60:402-409.
    • (2012) J. Agric. Food Chem. , vol.60 , pp. 402-409
    • Yang, X.Q.1    Tian, H.X.2    Ho, C.T.3    Huang, Q.R.4
  • 52
    • 38049016308 scopus 로고    scopus 로고
    • Characterization and stability evaluation of b-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
    • Yuan Y., Gao Y., Zhao J., Mao L. Characterization and stability evaluation of b-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Res. Int. 2008, 41:61-68.
    • (2008) Food Res. Int. , vol.41 , pp. 61-68
    • Yuan, Y.1    Gao, Y.2    Zhao, J.3    Mao, L.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.