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food science & technology (103) 103
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Food Chemistry, ISSN 0308-8146, 2005, Volume 92, Issue 4, pp. 661 - 671
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 11/2007, Volume 84, Issue 11, pp. 1053 - 1062
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2009, Volume 23, Issue 6, pp. 1617 - 1622
In this work, the characteristics of β-carotene nanodispersions prepared with sodium caseinate (SC), Tween 20, decaglycerol monolaurate (ML750) and sucrose... 
Nanodispersion | Sodium caseinate | Particle size | Stability | β-Carotene | beta-Carotene | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | FATTY-ACIDS | SOLVENT DISPLACEMENT | NANOSUSPENSIONS | CASEIN | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | EMULSIONS | MILK | Nanocomposites | Sodium | Specific surface | Emulsifiers | Nanomaterials | Nanostructure
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2008, Volume 22, Issue 1, pp. 12 - 17
The aim of this study is to produce -carotene-loaded nanodispersions containing poly( , -lactic acid) (PLA) and poly( , -lactic-co-glycolic acid) (PLGA), that... 
Nanodispersion | β-carotene | PLGA | Solvent displacement method | PLA | nanodispersion | NANOPARTICLES | FORMULATIONS | beta-carotene | FOOD SCIENCE & TECHNOLOGY | solvent displacement method | PLGA MICROSPHERES | CHEMISTRY, APPLIED | ASTAXANTHIN | BIOAVAILABILITY
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2013, Volume 30, Issue 1, pp. 437 - 447
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2018, Volume 66, Issue 6, pp. 1472 - 1478
Astaxanthin nanodispersion was prepared using whey protein isolate (WPI) and polymerized whey protein (PWP) through an emulsification–evaporation technique.... 
nanodispersion | whey protein | Caco-2 cells | bioavailability | astaxanthin | CELLS | WATER EMULSIONS | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-STABILITY | MODEL | CELLULAR UPTAKE | DELIVERY | NANOPARTICLES | BETA-CAROTENE | IN-VITRO DIGESTION | AGRICULTURE, MULTIDISCIPLINARY | LUTEIN | CHEMISTRY, APPLIED
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 129, Issue 1, pp. 77 - 83
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2008, Volume 88, Issue 10, pp. 1764 - 1769
BACKGROUND: Milk proteins are used in a wide range of formulated food emulsions. The stability of food emulsions depends on their ingredients and processing... 
whey proteins | nanodispersions | sodium caseinate | stability | β‐carotene | Sodium caseinate | β-carotene | Nanodispersions | Stability | Whey proteins | CACL2 | beta-carotene | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION | SODIUM CASEINATE EMULSIONS | NANOPARTICLES | KCL | CALCIUM | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | BINDING
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2007, Volume 55, Issue 16, pp. 6754 - 6760
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2013, Volume 139, Issue 1-4, pp. 527 - 531
Journal Article
Food and Function, ISSN 2042-6496, 03/2012, Volume 3, Issue 3, pp. 234 - 245
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 10/2017, Volume 54, Issue 11, pp. 3731 - 3736
Journal Article