Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions - Concepedia

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Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions

52

Citations

59

References

2021

Year

Pramod G. Nagaraju, P Sindhu, Tushar Dubey, Subashchandrabose Chinnathambi, Poornima Priyadarshini, P. Jagan Mohan Rao

International Journal of Biological Macromolecules

Sodium CaseinateEdible FilmBiotechnologyMicroemulsionMaillard ConjugatePharmacologyEugenol-olive Oil NanoemulsionsEmulsion

References

	Year	Citations

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