Colloidal delivery systems for micronutrients and nutraceuticals
By K. Velikov, E. Pelan. 2008
325 citations recorded by the source corpus.
Subfields: Food Science, Materials Chemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/8702f0f973aeca0ac6e1744b7fc3d3263ff31e9b
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In Food Science
In Materials Chemistry
In Organic Chemistry
Citations in the corpus
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “Nanoemulsions contain particles that only scatter light waves weakly, and so they are suitable for incorporation into products that need to be optically clear or only slightly turbid, such as fortified soft drinks and waters, and some kinds of soups, sauces, and dips ( Mason et al, 2006 ; Velikov e”
- Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Emulsion-based delivery systems, such as oil-in-water emulsions and nanoemulsions, are particularly suitable for this purpose because they can be fabricated on a commercial scale using food-grade ingredients and existing technologies [215-217].”
- Zein as a source of functional colloidal nano- and microstructures (2014, background): “Technologies based on colloidal encapsulation have the potential to meet some of the current challenges faced by foods and nutraceuticals industries concerning the stabilisation, controlled release and delivery of functional ingredients such as bioactives, micronutrients, minerals, flavours, antimic”