Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period
Authors
Keywords
-
Journal
Food Science and Technology
Volume -, Issue -, Pages -
Publisher
FapUNIFESP (SciELO)
Online
2019-07-18
DOI
10.1590/fst.31317
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats
- (2018) Yunru Peng et al. FOOD CHEMISTRY
- Optimization of mixed surfactants-based β-carotene nanoemulsions using response surface methodology: An ultrasonic homogenization approach
- (2018) Tahir Mehmood et al. FOOD CHEMISTRY
- Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
- (2018) Maja Primozic et al. FOOD HYDROCOLLOIDS
- Chelating and antioxidant properties of l -Dopa containing tetrapeptide for the treatment of neurodegenerative diseases
- (2018) Ivana Cacciatore et al. NEUROPEPTIDES
- The effect of surfactant on the physical properties of coconut oil nanoemulsions
- (2018) Sirikarn Pengon et al. Asian Journal of Pharmaceutical Sciences
- Potential application of zerumbone in the prevention and therapy of chronic human diseases
- (2018) Yogendra Prakash Singh et al. Journal of Functional Foods
- Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
- (2017) Xiang Luo et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Nanoemulsion: Concepts, development and applications in drug delivery
- (2017) Yuvraj Singh et al. JOURNAL OF CONTROLLED RELEASE
- Inhibiting effects of dietary polyphenols on chronic eye diseases
- (2017) Zhihan Xu et al. Journal of Functional Foods
- The anti-cancer effects of carotenoids and other phytonutrients resides in their combined activity
- (2015) Karin Linnewiel-Hermoni et al. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
- Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
- (2015) Hélder D. Silva et al. JOURNAL OF FOOD ENGINEERING
- In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type
- (2015) L. Salvia-Trujillo et al. Journal of Functional Foods
- An overview of heavy oil properties and its recovery and transportation methods
- (2014) R. G. Santos et al. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
- Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions
- (2013) Rong Liang et al. FOOD HYDROCOLLOIDS
- Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants
- (2012) Cheng Qian et al. FOOD CHEMISTRY
- Preparation and characterization of Mentha×piperita oil emulsion for housefly (Musca domestica L.) control
- (2012) Peeyush Kumar et al. INDUSTRIAL CROPS AND PRODUCTS
- Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions
- (2012) Laura Lee et al. JOURNAL OF FOOD ENGINEERING
- Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
- (2011) Cheng Qian et al. FOOD CHEMISTRY
- Potential biological fate of ingested nanoemulsions: influence of particle characteristics
- (2011) David Julian McClements et al. Food & Function
- Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments
- (2011) Daniela S Bernardi et al. JOURNAL OF NANOBIOTECHNOLOGY
- Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model
- (2010) Pan Wang et al. FOOD HYDROCOLLOIDS
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Emulsion Design to Improve the Delivery of Functional Lipophilic Components
- (2010) David Julian McClements Annual Review of Food Science and Technology
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started