Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization

Food Research International

Volumn 101, Issue , 2017, Pages 165-172

  Shariffa, Y N ^a   Tan, T B ^b   Uthumporn, U ^a   Abas, F ^b   Mirhosseini, H ^b   Nehdi, I A ^c   Wang, Y H ^d   Tan, C P ^b,d  

^a Universiti Sains Malaysia   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsion; High pressure homogenization; Lycopene; Nanodispersion; Particle size

Indexed keywords

DEIONIZED WATER; DICHLOROMETHANE; EMULSIFICATION; EMULSIONS; HOMOGENIZATION METHOD; PARTICLE SIZE;

FORMULATION DEVELOPMENT; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; HOMOGENIZATION PROCESS; LARGE PARTICLE SIZES; LYCOPENES; NANO-DISPERSIONS; PHYSICOCHEMICAL PROPERTY;

HIGH PRESSURE EFFECTS;

DICHLOROMETHANE; EMULSIFYING AGENT; FOOD ADDITIVE; LYCOPENE; NANOMATERIAL; POLYSORBATE;

BEVERAGE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; METABOLISM; PARTICLE SIZE; PHASE TRANSITION; PRESSURE; SOLUBILITY;

BEVERAGES; CHEMICAL PHENOMENA; EMULSIFYING AGENTS; EMULSIONS; FOOD ADDITIVES; LYCOPENE; METHYLENE CHLORIDE; NANOSTRUCTURES; PARTICLE SIZE; PHASE TRANSITION; POLYSORBATES; PRESSURE; SOLUBILITY;

EID: 85028853569     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.005     Document Type: Article

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