Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

By Ying Yang, D. McClements. 2013

161 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/df062b54ac91f2ff0e7a1177fd92736c97ed50a7

Citations in the corpus

• The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique (2017, unknown): “…essential oils, polyunsaturated fatty acids (PUFAs) mainly n-3 polyunsaturated fatty acids, flavors, enzymes, probiotics, etc., into small capsules (Gibbs et al., 1999; Koupantsis, Pavlidou, & Paraskevopoulou, 2014; Rajabi, Ghorbani, Jafari, Mahoonak, & Rajabzadeh, 2015; Yang & McClements, 2013).”