Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate

Food Chemistry

Volumn 229, Issue , 2017, Pages 286-295

  Mokhtari, Samira ^a   Jafari, Seid Mahdi ^a   Assadpour, Elham ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Alginate; Efficiency; Nanoencapsulation; Nutraceuticals; Phenolic extract

Indexed keywords

EFFICIENCY; EMULSIFICATION; ENCAPSULATION; EXTRACTION; GELATION; NANOPARTICLES; SURFACE ACTIVE AGENTS;

ENCAPSULATION EFFICIENCY; INTERNAL GELATION; NANO-DELIVERY SYSTEMS; NANO-ENCAPSULATION; NANOPARTICLE SIZES; NUTRACEUTICALS; PHENOLIC EXTRACTS; SURFACTANT CONTENT;

ALGINATE;

ALGINIC ACID; CALCIUM CHLORIDE; MICROSPHERE; NANOCARRIER; NANOSPHERE; NUTRACEUTICAL; PEPPERMINT; PHENOL; SURFACTANT; VEGETABLE OIL; EMULSIFYING AGENT; GLUCURONIC ACID; HEXURONIC ACID; NANOPARTICLE;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); EMULSION; GELATION; NANOENCAPSULATION; PARTICLE SIZE; PRODUCTIVITY;

ALGINATES; EMULSIFYING AGENTS; GLUCURONIC ACID; HEXURONIC ACIDS; NANOPARTICLES;

EID: 85013854118     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.071     Document Type: Article

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