| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538718 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Vitamin E acetate, vitamin D and lemon oil were encapsulated in colloidal delivery systems. ⺠Surfactant-to-oil ratio influenced the formation and stability of nanoemulsions and microemulsions. ⺠Lemon oil could form microemulsions or nanoemulsions, whereas vitamins E and D could only form nanoemulsions. ⺠This study facilitates design of colloidal delivery systems for food and beverage applications.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Khalid Ziani, Yuan Fang, David Julian McClements,