Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability

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Title
Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability
Authors
Keywords
Green tea nanoemulsion, High pressure homogenization, Heat treatments, Fourier transform infrared spectroscopy (FTIR), In vitro, release studies
Journal
JOURNAL OF FOOD ENGINEERING
Volume 199, Issue -, Pages 65-76
Publisher
Elsevier BV
Online
2016-12-18
DOI
10.1016/j.jfoodeng.2016.12.009

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