Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene - Concepedia

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Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene

91

Citations

37

References

2018

Year

Dahong Li, Lü Li, Nan Xiao, Meiying Li, Xinan Xie

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ColloidChemical EngineeringOsa-modified StarchOil-in-water NanoemulsionsMicro-encapsulationMicroemulsionSurfactant SolutionFood EngineeringChemistryPhysical PropertiesEmulsion

References

	Year	Citations

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