Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

By Afshin Faridi Esfanjani, S. Jafari, Elham Assadpoor, A. Mohammadi. 2015

221 citations recorded by the source corpus.

Subfields: Food Science, Oncology, Plant Science

View Paper: https://www.semanticscholar.org/paper/91419649d9fbcc2422ec89d6488371ac83d115c0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. D. McClements
3. E. Dickinson
4. Jiajia Rao
5. U. Klinkesorn
6. H. Feng
7. S. Kentish

In Oncology

1. D. McClements

In Plant Science

1. S. Jafari
2. D. McClements

Citations in the corpus

• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Multiple emulsions typically have a lower thermodynamic and kinetic stability than single emulsions because of their increased complexity [228].”