Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism

Food Research International

Volumn 90, Issue , 2016, Pages 320-327

  Shu, Gaofeng ^a   Khalid, Nauman ^a,b   Zhao, Yiguo ^a   Neves, Marcos A ^a,c   Kobayashi, Isao ^a,c   Nakajima, Mitsutoshi ^a,c  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b UNIVERSITY OF MANAGEMENT AND TECHNOLOGY   (Pakistan)

^c FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Ergocalciferol; Freeze thaw treatment; Ionic strength; Nanoemulsions; Storage stability; Temperature

Indexed keywords

CHEMICAL STABILITY; DROPS; EMULSIFICATION; EMULSIONS; FOOD STORAGE; FREEZING; IONIC STRENGTH; OILS AND FATS; STABILITY; SYSTEM STABILITY; TEMPERATURE; THAWING;

ELECTROSTATIC STABILIZATION; ELECTROSTERIC STABILIZATION; ERGOCALCIFEROL; FREEZE-THAW; HIGH PRESSURE HOMOGENIZATION; NANO-EMULSIONS; OIL-IN-WATER (O/W) EMULSION; STORAGE STABILITY;

STABILIZATION;

EID: 85002062925     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.021     Document Type: Article

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