Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

By B. Mehrad, P. Pourashouri, Seyed Mahdi Jafari. 2006

222 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/fce73cf8927ef27d685547c640a34dcc431855a4

Citations in the corpus

• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, unknown): “Recently, it has been shown that the stability and functional performance of conventional O/W emulsions can often be greatly improved by coating the droplets with nano-laminated interfacial layers formed using the layer-by-layer (LbL) electrostatic deposition method ( Klinkesorn et al, 2005 ; Gu et”