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Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Article ID Journal Published Year Pages File Type
6987485 Food Hydrocolloids 2016 12 Pages PDF
Keywords
SteviosideParticle surfaceResveratrol (PubChem CID: 445154)NanosuspensionsStabilizationSoy protein
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers
Authors
Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jin-Mei Wang, Li-Juan Wang,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Stevioside
Particle surface
Resveratrol (PubChem CID: 445154)
Nanosuspensions
Stabilization
Soy protein
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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