Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties

Journal of Food Engineering

Volumn 212, Issue , 2017, Pages 38-46

  Sharma, Minaxi ^a   Mann, Bimlesh ^a   Sharma, Rajan ^a   Bajaj, Rajesh ^a   Athira, S ^a   Sarkar, Prabin ^a   Pothuraju, Ramesh ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Clove oil; Homogenization; Morphology; Nanoemulsion; Pectin; Sodium caseinate

Indexed keywords

COATINGS; DROPS; ENCAPSULATION; FOOD PRESERVATION; FOOD PROCESSING; HOMOGENIZATION METHOD; MORPHOLOGY; PARTICLE SIZE; PLATING; SCANNING ELECTRON MICROSCOPY; SODIUM;

CLOVE OIL; ENCAPSULATION EFFICIENCY; NANOEMULSION; PECTIN; PHYSICOCHEMICAL PROPERTY; SCANNING ELECTRON MICROGRAPHS; SODIUM CASEINATE; TRANSMISSION ELECTRON MICROGRAPH;

OILS AND FATS;

EID: 85019610931     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.05.006     Document Type: Article

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