- Tytuł:
- Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions
- Autorzy:
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Ali, Ahmad
Jafari, Seid Mahdi
Rehman, Abdur
Ranjha, Muhammad Modassar Ali Nawaz
Kowalczewski, Przemysław Łukasz
Shahbaz, Hafiz Muhammad
Usman, Muhammad
Xia, Wenshui
Khan, Sohail
Jarzębski, Maciej
Shehzad, Qayyum - Współwytwórcy:
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Department of Physics and Biophysics, Poznań University of Life Sciences, Poland
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Institute of Food Science and Nutrition, University of Sargodha, Pakistan
Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, China
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Department of Food Science and Technology, Riphah International University, Faisalabad, Pakistan
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Iran - Data publikacji:
- 2022-01-20
- Wydawca:
- MDPI
- Słowa kluczowe:
-
nanoemulsions
physicochemical stability
fat-soluble vitamins
purity gum ultra
cinnamaldehyde - Pokaż więcej
- Dostawca treści:
- Repozytorium Centrum Otwartej Nauki
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