Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 631-640

  Liu, Fu ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Emulsion gel; Pickering emulsion; Soy glycinin; Sustained release; Carotene

Indexed keywords

EMULSIFICATION; EMULSIONS; FABRICATION; OILS AND FATS; PROTEINS; TARGETED DRUG DELIVERY;

DELIVERY SYSTEMS; EMULSION GEL; FOOD GRADE; GEL-LIKE NETWORKS; GLYCININ; PICKERING EMULSIONS; SOY GLYCININ; STABILISER; SUSTAINED RELEASE; Β-CAROTENE;

CONTROLLED DRUG DELIVERY;

EID: 85041202846     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.004     Document Type: Article

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