Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach

Oil-in-water nanoemulsions containing small lipid droplets ( d

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Bibliographische Detailangaben
Veröffentlicht in:	Food hydrocolloids 2010-08, Vol.24 (6), p.560-569
Hauptverfasser:	Lee, Sung Je, McClements, David Julian
Format:	Artikel
Sprache:	eng
Schlagworte:	amphiphilic solvent dissolution/evaporation approach Biological and medical sciences corn oil droplet size Droplets emulsions Ethyl acetate Evaporation Food additives Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Homogenization Homogenizing Milk and cheese industries. Ice creams model food systems Nanocomposites Nanoemulsions Nanomaterials Nanostructure nanotechnology novel foods oil-water interface particle size protein-stabilized nanoemulsions Solvent displacement Solvent evaporation solvents whey protein Whey protein isolate
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Beschreibung
Zusammenfassung:	Oil-in-water nanoemulsions containing small lipid droplets ( d
ISSN:	0268-005X 1873-7137
DOI:	10.1016/j.foodhyd.2010.02.002