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Journal of chemistry, v.2018, 2018년, pp.1 - 8
Kim, Jinhyuk (Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea) , Song, Ha Youn (Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea) , Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea)
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Nanoemulsions were prepared by using emulsifiers with various sizes of hydrophilic and hydrophobic groups to determine the impact of interfacial characteristics on the stability of α-tocopherol incorporated into the nanoemulsions. The α-tocopherol concentration remaining after 3 weeks of...
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McClements, David Julian. Emulsion Design to Improve the Delivery of Functional Lipophilic Components. Annual review of food science and technology, vol.1, 241-269.
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Yang, Ying, Decker, Eric Andrew, Xiao, Hang, McClements, David Julian. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food & function, vol.6, no.1, 83-96.
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