Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin - Concepedia

Concepedia

Publication | Closed Access

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

89

Citations

47

References

2020

Year

Enrique Flores‐Andrade, Zaira Allende-Baltazar, Paola E. Sandoval-González, Maribel Jiménez‐Fernández, César I. Beristain, L.A. Pascual-Pineda

Journal of Food Engineering

Food ColloidSoy LecithinNatural EmulsifiersEmulsionMicroemulsionFood EngineeringCarotenoid NanoemulsionsBiomolecular EngineeringFood NanotechnologyHealth Sciences

References

	Year	Citations

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