کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403499 | 1330896 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin
ترجمه فارسی عنوان
نانو امولسیون های تثبیت کننده آب پنیر به عنوان یک سیستم تحویل بالقوه برای کورکومین غیر محلول آب
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Nanoemulsions stabilized by whey protein isolate were successfully produced. The effects of the protein concentration, homogenization pressure, oil-to-water ratio and ι-carrageenan on the properties of the nanoemulsions were investigated. The nanoemulsions prepared only by whey protein isolate exhibited a notably good stability over various ionic strengths and thermal treatments and upon storage. ι-Carrageenan added in various concentrations has scarcely any significant effect on the physicochemical properties of nanoemulsions. The results suggested that it may not be necessary to use a polysaccharide as a second layer for the preparation of nanoemulsions when a relatively high protein concentration was used as the emulsifier to stabilize the nanoemulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 49-58
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 49-58
نویسندگان
Ming Li, Ying Ma, Jie Cui,