β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification

2016 ◽  
Vol 60 ◽  
pp. 98-108 ◽  
Author(s):  
Nanik Purwanti ◽  
Sosaku Ichikawa ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
Mitsutoshi Nakajima ◽  
...  
RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97151-97162 ◽  
Author(s):  
Nauman Khalid ◽  
Isao Kobayashi ◽  
Zheng Wang ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
...  

Food grade monodisperse O/W emulsions encapsulating ergocalciferol have been formulated using microchannel emulsification. The O/W emulsion droplets have an encapsulation efficiency of over 75% within the evaluated storage period.


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2013 ◽  
Vol 44 (20) ◽  
pp. no-no
Author(s):  
Boyu Zhang ◽  
Zongxuan Jiang ◽  
Xin Zhou ◽  
Shengmei Lu ◽  
Jun Li ◽  
...  

2012 ◽  
Vol 124 (52) ◽  
pp. 13336-13339 ◽  
Author(s):  
Boyu Zhang ◽  
Zongxuan Jiang ◽  
Xin Zhou ◽  
Shengmei Lu ◽  
Jun Li ◽  
...  

Langmuir ◽  
2015 ◽  
Vol 31 (25) ◽  
pp. 7166-7172 ◽  
Author(s):  
Kazuki Akamatsu ◽  
Shosuke Kanasugi ◽  
Shin-ichi Nakao ◽  
David A. Weitz

2020 ◽  
Vol 118 (3) ◽  
pp. 321a
Author(s):  
Léa Pinon ◽  
Judith Pineau ◽  
Lorraine Montel ◽  
Olivier Mesdjian ◽  
Paolo Pierobon ◽  
...  

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