메뉴 건너뛰기




Volumn 319, Issue , 2017, Pages 238-244

Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions

Author keywords

Flaxseed oil; Freeze drying; Lipid oxidation; Microencapsulation; Multilayer emulsions

Indexed keywords

DRYING; EFFICIENCY; EMULSIFICATION; FLAX; LOW TEMPERATURE DRYING; MICROENCAPSULATION; MICROSTRUCTURE; MULTILAYERS; OILSEEDS; OXIDATION; OXIDATION RESISTANCE; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY;

EID: 85021719420     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2017.06.052     Document Type: Article
Times cited : (94)

References (50)
  • 1
    • 84889578874 scopus 로고    scopus 로고
    • Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins
    • Chen, Q., McGillivray, D., Wen, J., Zhong, F., Quek, S.Y., Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J. Food Eng. 117 (2013), 505–512.
    • (2013) J. Food Eng. , vol.117 , pp. 505-512
    • Chen, Q.1    McGillivray, D.2    Wen, J.3    Zhong, F.4    Quek, S.Y.5
  • 2
    • 85027944630 scopus 로고    scopus 로고
    • Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
    • Goyal, A., Sharma, V., Upadhyay, N., Singh, A.K., Arora, S., Lal, D., Sabikhi, L., Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. J. Food Sci. Technol. 52 (2015), 4256–4265.
    • (2015) J. Food Sci. Technol. , vol.52 , pp. 4256-4265
    • Goyal, A.1    Sharma, V.2    Upadhyay, N.3    Singh, A.K.4    Arora, S.5    Lal, D.6    Sabikhi, L.7
  • 3
    • 84962061621 scopus 로고    scopus 로고
    • Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behaviour under simulated gastrointestinal conditions
    • Goyal, A., Sharma, V., Sihag, M.K., Arora, S., Singh, A.K., Sabikhi, L., Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behaviour under simulated gastrointestinal conditions. Dry. Technol. 34 (2016), 810–821.
    • (2016) Dry. Technol. , vol.34 , pp. 810-821
    • Goyal, A.1    Sharma, V.2    Sihag, M.K.3    Arora, S.4    Singh, A.K.5    Sabikhi, L.6
  • 4
    • 84948710496 scopus 로고    scopus 로고
    • Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk
    • Lemahieu, C., Bruneel, C., Ryckebosch, E., Muylaert, K., Buyse, J., Foubert, I., Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk. J. Funct. Foods 19 (2015), 821–827.
    • (2015) J. Funct. Foods , vol.19 , pp. 821-827
    • Lemahieu, C.1    Bruneel, C.2    Ryckebosch, E.3    Muylaert, K.4    Buyse, J.5    Foubert, I.6
  • 5
    • 84908456199 scopus 로고    scopus 로고
    • Multilayer emulsions as a strategy for flaxseed oil microencapsulation: effect of pH and alginate concentration
    • Fioramonti, S.A., Martínez, M.J., Pilosof, A.M.R., Rubiolo, A.C., Santiago, L.G., Multilayer emulsions as a strategy for flaxseed oil microencapsulation: effect of pH and alginate concentration. Food Hydrocoll. 43 (2015), 8–17.
    • (2015) Food Hydrocoll. , vol.43 , pp. 8-17
    • Fioramonti, S.A.1    Martínez, M.J.2    Pilosof, A.M.R.3    Rubiolo, A.C.4    Santiago, L.G.5
  • 6
    • 35348900910 scopus 로고    scopus 로고
    • Emulsion-based delivery systems for lipophilic bioactive components
    • McClements, D.J., Decker, E.A., Weiss, J., Emulsion-based delivery systems for lipophilic bioactive components. J. Food Sci. 72 (2007), 109–124.
    • (2007) J. Food Sci. , vol.72 , pp. 109-124
    • McClements, D.J.1    Decker, E.A.2    Weiss, J.3
  • 8
    • 84941105853 scopus 로고    scopus 로고
    • Development and physico-chemical characterization of microencapsulated flaxseed oil powder: a functional ingredient for omega-3 fortification
    • Goyal, A., Sharma, V., Sihag, M.K., Tomar, S.K., Arora, S., Sabikhi, L., Singh, A.K., Development and physico-chemical characterization of microencapsulated flaxseed oil powder: a functional ingredient for omega-3 fortification. Powder Technol. 286 (2015), 527–537.
    • (2015) Powder Technol. , vol.286 , pp. 527-537
    • Goyal, A.1    Sharma, V.2    Sihag, M.K.3    Tomar, S.K.4    Arora, S.5    Sabikhi, L.6    Singh, A.K.7
  • 9
    • 78651416158 scopus 로고    scopus 로고
    • Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying
    • Tonon, R.V., Grosso, C.R.F., Hubinger, M.D., Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Res. Int. 44 (2011), 282–289.
    • (2011) Food Res. Int. , vol.44 , pp. 282-289
    • Tonon, R.V.1    Grosso, C.R.F.2    Hubinger, M.D.3
  • 10
    • 84901650510 scopus 로고    scopus 로고
    • Influence of emulsion composition and ultrasonication time on flaxseed oil powder properties
    • Tontul, I., Topuz, A., Influence of emulsion composition and ultrasonication time on flaxseed oil powder properties. Powder Technol. 264 (2014), 56–60.
    • (2014) Powder Technol. , vol.264 , pp. 56-60
    • Tontul, I.1    Topuz, A.2
  • 11
    • 84921493171 scopus 로고    scopus 로고
    • Preparation of nanoemulsions containing fatty acid concéntrate-chitosan capsules
    • Esquerdo, V.M., Dotto, G.L., Pinto, L.A.A., Preparation of nanoemulsions containing fatty acid concéntrate-chitosan capsules. J. Colloid Interface Sci. 445 (2015), 137–142.
    • (2015) J. Colloid Interface Sci. , vol.445 , pp. 137-142
    • Esquerdo, V.M.1    Dotto, G.L.2    Pinto, L.A.A.3
  • 12
    • 84923344424 scopus 로고    scopus 로고
    • Influence of freezing temperature and maltodextrin concentration on stability of flaxseed oil-in-water multilayer emulsions
    • Fioramonti, S.A., Arzeni, C., Pilosof, A.M.R., Rubiolo, A.C., Santiago, L.G., Influence of freezing temperature and maltodextrin concentration on stability of flaxseed oil-in-water multilayer emulsions. J. Food Eng. 156 (2015), 31–38.
    • (2015) J. Food Eng. , vol.156 , pp. 31-38
    • Fioramonti, S.A.1    Arzeni, C.2    Pilosof, A.M.R.3    Rubiolo, A.C.4    Santiago, L.G.5
  • 13
    • 79959368205 scopus 로고    scopus 로고
    • Microencapsulation of flax oil with zein using sray and freeze drying
    • Quispe-Condori, S., Saldaña, M.D.A., Temelli, F., Microencapsulation of flax oil with zein using sray and freeze drying. LWT - Food Sci. Technol. 44 (2011), 1880–1887.
    • (2011) LWT - Food Sci. Technol. , vol.44 , pp. 1880-1887
    • Quispe-Condori, S.1    Saldaña, M.D.A.2    Temelli, F.3
  • 14
    • 84950242893 scopus 로고    scopus 로고
    • Ultrasound-assisted encapsulation of annato seed oil: whey protein isolate versus modified starch
    • Silva, E.K., Azevedo, V.M., Cunha, R.L., Hubinger, M.D., Meireles, M.A.A., Ultrasound-assisted encapsulation of annato seed oil: whey protein isolate versus modified starch. Food Hydrocoll. 56 (2016), 71–83.
    • (2016) Food Hydrocoll. , vol.56 , pp. 71-83
    • Silva, E.K.1    Azevedo, V.M.2    Cunha, R.L.3    Hubinger, M.D.4    Meireles, M.A.A.5
  • 15
    • 84895071941 scopus 로고    scopus 로고
    • Emulsification by high frequency ultrasound using piezoelectric transducer: formation and stability of emulsifier free emulsion
    • Kaci, M., Meziani, S., Arab-Tehrany, E., Guillet, G., Desjardins-Lavisse, I., Desobry, S., Emulsification by high frequency ultrasound using piezoelectric transducer: formation and stability of emulsifier free emulsion. Ultrason. Sonochem. 21 (2014), 1010–1017.
    • (2014) Ultrason. Sonochem. , vol.21 , pp. 1010-1017
    • Kaci, M.1    Meziani, S.2    Arab-Tehrany, E.3    Guillet, G.4    Desjardins-Lavisse, I.5    Desobry, S.6
  • 17
    • 84954310855 scopus 로고    scopus 로고
    • Fatty acid profile and biological activities of linseed and rapeseed oils
    • Lewinska, A., Zebrowski, J., Duda, M., Gorka, A., Wnuk, M., Fatty acid profile and biological activities of linseed and rapeseed oils. Molecules 20 (2015), 22872–22880.
    • (2015) Molecules , vol.20 , pp. 22872-22880
    • Lewinska, A.1    Zebrowski, J.2    Duda, M.3    Gorka, A.4    Wnuk, M.5
  • 18
    • 77953580972 scopus 로고    scopus 로고
    • Fatty acid compositions of linseed (Linum usitatissimum L.) genotypes of different origin cultivated in Turkey
    • Bayrak, A., Kiralan, M., Ipek, A., Arslan, N., Cosge, B., Khawar, K.M., Fatty acid compositions of linseed (Linum usitatissimum L.) genotypes of different origin cultivated in Turkey. Biotechnol. Biotechnol. Equip. 24 (2010), 1836–1842.
    • (2010) Biotechnol. Biotechnol. Equip. , vol.24 , pp. 1836-1842
    • Bayrak, A.1    Kiralan, M.2    Ipek, A.3    Arslan, N.4    Cosge, B.5    Khawar, K.M.6
  • 19
    • 0028399265 scopus 로고
    • Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
    • Shanta, N.C., Decker, E.A., Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. AOAC Int. 77 (1994), 421–424.
    • (1994) J. AOAC Int. , vol.77 , pp. 421-424
    • Shanta, N.C.1    Decker, E.A.2
  • 20
    • 0034112459 scopus 로고    scopus 로고
    • Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
    • Tong, L.M., Sasaki, S., McClements, D.J., Decker, E.A., Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J. Agric. Food Chem. 48 (2000), 1473–1478.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 1473-1478
    • Tong, L.M.1    Sasaki, S.2    McClements, D.J.3    Decker, E.A.4
  • 21
    • 84978680243 scopus 로고    scopus 로고
    • Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation
    • González, A., Martínez, M.L., Paredes, A.L., León, A.E., Ribotta, P.D., Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation. Powder Technol. 301 (2016), 868–875.
    • (2016) Powder Technol. , vol.301 , pp. 868-875
    • González, A.1    Martínez, M.L.2    Paredes, A.L.3    León, A.E.4    Ribotta, P.D.5
  • 22
    • 32544438164 scopus 로고    scopus 로고
    • Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
    • Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E.A., McClements, D.J., Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res. Int. 39 (2006), 449–457.
    • (2006) Food Res. Int. , vol.39 , pp. 449-457
    • Klinkesorn, U.1    Sophanodora, P.2    Chinachoti, P.3    Decker, E.A.4    McClements, D.J.5
  • 23
    • 84875945951 scopus 로고    scopus 로고
    • Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil
    • Karaca, A.C., Nickerson, M., Low, N.H., Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chem. 139 (2013), 448–457.
    • (2013) Food Chem. , vol.139 , pp. 448-457
    • Karaca, A.C.1    Nickerson, M.2    Low, N.H.3
  • 24
    • 34548696197 scopus 로고    scopus 로고
    • Applications of spray-drying in microencapsulation of food ingredients: an overview
    • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Rémi, S., Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res. Int. 40 (2007), 1107–1121.
    • (2007) Food Res. Int. , vol.40 , pp. 1107-1121
    • Gharsallaoui, A.1    Roudaut, G.2    Chambin, O.3    Voilley, A.4    Rémi, S.5
  • 25
    • 47349133461 scopus 로고    scopus 로고
    • Encapsulation efficiency of food flavours and oils during spray drying
    • Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., Encapsulation efficiency of food flavours and oils during spray drying. Dry. Technol. 26 (2008), 816–835.
    • (2008) Dry. Technol. , vol.26 , pp. 816-835
    • Jafari, S.M.1    Assadpoor, E.2    He, Y.3    Bhandari, B.4
  • 26
    • 79954425395 scopus 로고    scopus 로고
    • The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying
    • Anwar, S.H., Kunz, B., The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying. J. Food Eng. 105 (2011), 367–378.
    • (2011) J. Food Eng. , vol.105 , pp. 367-378
    • Anwar, S.H.1    Kunz, B.2
  • 27
    • 84866655602 scopus 로고    scopus 로고
    • Microencapsulation of flaxseed oil by spary drying: effect of oil load and type of wall material
    • Tonon, R.V., Ranie, P.B., Grosso, C.R.F., Hubinger, M.D., Microencapsulation of flaxseed oil by spary drying: effect of oil load and type of wall material. Dry. Technol. 30 (2012), 1491–1501.
    • (2012) Dry. Technol. , vol.30 , pp. 1491-1501
    • Tonon, R.V.1    Ranie, P.B.2    Grosso, C.R.F.3    Hubinger, M.D.4
  • 28
    • 84873100683 scopus 로고    scopus 로고
    • Microencapsulation by freeze-drying of potassium norbixanate and curcumin with maltodextrin: stability, solubility and food application
    • Sousdaleff, M., Baesso, M.L., Neto, A.M., Nogueira, A.C., Marcolino, V.A., Matioli, G., Microencapsulation by freeze-drying of potassium norbixanate and curcumin with maltodextrin: stability, solubility and food application. J. Agric. Food Chem. 61 (2013), 955–965.
    • (2013) J. Agric. Food Chem. , vol.61 , pp. 955-965
    • Sousdaleff, M.1    Baesso, M.L.2    Neto, A.M.3    Nogueira, A.C.4    Marcolino, V.A.5    Matioli, G.6
  • 29
    • 34248345073 scopus 로고    scopus 로고
    • Limonene encapsulation in freeze-drying of gum arabic-sucrose-gelatin systems
    • Kaushik, V., Roos, Y.H., Limonene encapsulation in freeze-drying of gum arabic-sucrose-gelatin systems. LWT - Food Sci. Technol. 40 (2007), 1381–1391.
    • (2007) LWT - Food Sci. Technol. , vol.40 , pp. 1381-1391
    • Kaushik, V.1    Roos, Y.H.2
  • 30
    • 84934298776 scopus 로고    scopus 로고
    • Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder
    • Oberoi, D.P.S., Sogi, D.S., Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. J. Food Eng. 165 (2015), 172–178.
    • (2015) J. Food Eng. , vol.165 , pp. 172-178
    • Oberoi, D.P.S.1    Sogi, D.S.2
  • 31
    • 84944916927 scopus 로고    scopus 로고
    • The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders
    • Caliskan, G., Dirim, S.N., The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technol. 287 (2016), 308–314.
    • (2016) Powder Technol. , vol.287 , pp. 308-314
    • Caliskan, G.1    Dirim, S.N.2
  • 32
    • 33847163738 scopus 로고    scopus 로고
    • The physicochemical properties of spray-dried watermelon powders
    • Quek, S.Y., Chok, N.K., Swedlund, P., The physicochemical properties of spray-dried watermelon powders. Chem. Eng. Process. 46 (2007), 386–392.
    • (2007) Chem. Eng. Process. , vol.46 , pp. 386-392
    • Quek, S.Y.1    Chok, N.K.2    Swedlund, P.3
  • 33
    • 84954063818 scopus 로고    scopus 로고
    • The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
    • Ekpong, A., Phomkong, W., Onsaard, E., The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder. Int. Food Res. J. 23 (2016), 300–308.
    • (2016) Int. Food Res. J. , vol.23 , pp. 300-308
    • Ekpong, A.1    Phomkong, W.2    Onsaard, E.3
  • 34
    • 0003895438 scopus 로고    scopus 로고
    • Food Chemistry
    • third ed. Marcel Dekker New York
    • Fenemma, O.R., Food Chemistry. third ed., 1997, Marcel Dekker, New York.
    • (1997)
    • Fenemma, O.R.1
  • 35
    • 84906100289 scopus 로고    scopus 로고
    • Properties of powders received by spray drying and freeze drying of solutions of honey
    • Jedlinska, A., Samborska, K., Witrowa-Rajchert, D., Properties of powders received by spray drying and freeze drying of solutions of honey. Acta Agrophys. 19 (2012), 563–574.
    • (2012) Acta Agrophys. , vol.19 , pp. 563-574
    • Jedlinska, A.1    Samborska, K.2    Witrowa-Rajchert, D.3
  • 36
    • 84891322587 scopus 로고    scopus 로고
    • Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin
    • Canuto, H.M.P., Afonso, M.R.A., Correia da Costa, J.M., Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta Sci. Technol. 36 (2014), 179–185.
    • (2014) Acta Sci. Technol. , vol.36 , pp. 179-185
    • Canuto, H.M.P.1    Afonso, M.R.A.2    Correia da Costa, J.M.3
  • 37
    • 85021738483 scopus 로고    scopus 로고
    • Nutraceutical and Functional Food Components: Effect of Innovative Processive Techniques
    • first ed. Elsevier Amsterdam
    • Galanakis, C.M., Nutraceutical and Functional Food Components: Effect of Innovative Processive Techniques. first ed., 2017, Elsevier, Amsterdam.
    • (2017)
    • Galanakis, C.M.1
  • 38
    • 85052173375 scopus 로고
    • Influence of water activity on chemical reactivity
    • L.B. Rockland L.R. Beuchar
    • Leung, H.K., Influence of water activity on chemical reactivity. Rockland, L.B., Beuchar, L.R., (eds.) Water Activity: Theory and Applications to Food, Chicago, 1987, 27–54.
    • (1987) Water Activity: Theory and Applications to Food, Chicago , pp. 27-54
    • Leung, H.K.1
  • 39
    • 79952538928 scopus 로고    scopus 로고
    • Lipid Oxidation
    • second ed. Woodhead Publishing Limited Cambridge
    • Frankel, E.N., Lipid Oxidation. second ed., 2012, Woodhead Publishing Limited, Cambridge.
    • (2012)
    • Frankel, E.N.1
  • 41
    • 84872200738 scopus 로고    scopus 로고
    • Degradation during application of ultrasound in food processing. A review
    • Pingret, D., Fabiano-Tixier, A., Chemat, F., Degradation during application of ultrasound in food processing. A review. Food Control 31 (2013), 593–606.
    • (2013) Food Control , vol.31 , pp. 593-606
    • Pingret, D.1    Fabiano-Tixier, A.2    Chemat, F.3
  • 42
    • 84881043503 scopus 로고    scopus 로고
    • An overview of ultrasound-assisted food-grade nanoemulsions
    • Abbas, S., Hayat, K., Karangwa, E., Bashari, M., Zhang, X., An overview of ultrasound-assisted food-grade nanoemulsions. Food Eng. Rev. 5 (2013), 139–157.
    • (2013) Food Eng. Rev. , vol.5 , pp. 139-157
    • Abbas, S.1    Hayat, K.2    Karangwa, E.3    Bashari, M.4    Zhang, X.5
  • 43
    • 84889094066 scopus 로고    scopus 로고
    • A review on plant-based rutin extraction methods and its pharmacological activities
    • Chua, L.S., A review on plant-based rutin extraction methods and its pharmacological activities. J. Ethnopharmacol. 150 (2013), 805–817.
    • (2013) J. Ethnopharmacol. , vol.150 , pp. 805-817
    • Chua, L.S.1
  • 45
    • 84861098479 scopus 로고    scopus 로고
    • Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
    • Atarés, L., Marshall, L.J., Akhtar, M., Murray, B.S., Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. Food Chem. 134 (2012), 1418–1424.
    • (2012) Food Chem. , vol.134 , pp. 1418-1424
    • Atarés, L.1    Marshall, L.J.2    Akhtar, M.3    Murray, B.S.4
  • 46
    • 0036680701 scopus 로고    scopus 로고
    • Pores and physico-chemical characteristics of dried tuna produced by different methods of drying
    • Rahman, M.S., Al-Amri, O.S., Al-Bulushi, I.M., Pores and physico-chemical characteristics of dried tuna produced by different methods of drying. J. Food Eng. 53 (2002), 301–313.
    • (2002) J. Food Eng. , vol.53 , pp. 301-313
    • Rahman, M.S.1    Al-Amri, O.S.2    Al-Bulushi, I.M.3
  • 47
    • 26444569310 scopus 로고    scopus 로고
    • Continuous contact- and contamination-free ultrasonic emulsification – a useful tool for pharmaceutical development and production
    • Freitas, S., Hielscher, G., Merkle, H.P., Gander, B., Continuous contact- and contamination-free ultrasonic emulsification – a useful tool for pharmaceutical development and production. Ultrason. Sonochem. 13 (2006), 76–85.
    • (2006) Ultrason. Sonochem. , vol.13 , pp. 76-85
    • Freitas, S.1    Hielscher, G.2    Merkle, H.P.3    Gander, B.4
  • 48
    • 67249106291 scopus 로고    scopus 로고
    • Coadministration of paclitaxel and curcumin in nanoemulsion formulations to overcome multidrug resistance in tumor cells
    • Ganta, S., Amiji, M., Coadministration of paclitaxel and curcumin in nanoemulsion formulations to overcome multidrug resistance in tumor cells. Mol. Pharm. 6 (2009), 928–939.
    • (2009) Mol. Pharm. , vol.6 , pp. 928-939
    • Ganta, S.1    Amiji, M.2
  • 50
    • 84928102142 scopus 로고    scopus 로고
    • Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
    • Walker, R., Decker, E.A., McClements, D.J., Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct. 6 (2015), 42–55.
    • (2015) Food Funct. , vol.6 , pp. 42-55
    • Walker, R.1    Decker, E.A.2    McClements, D.J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.