RATIONALIZING NANOEMULSION FORMATION FOR ENCAPSULATION, PROTECTION AND DELIVERY OF BIOACTIVE FOOD COMPONENTS
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- 2015-01-01
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- 292
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:134739182
References
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- Physical chemistry of foods
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- Food Emulsifiers and Their Applications
- Saponins Used in Food and Agriculture
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- Characterization of Fluids from the Stomach and Proximal Jejunum in Men and Women
- Inhibition of oxidation of methyl linoleate in solution by vitamin E and vitamin C.
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