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Nanoemulsion ingredients and components

delete2018-12-17
delete24
PRE
AI
N
Nandita Dasgupta
S
Shivendu Ranjan *
M
Mansi Gandhi
DOI：10.1007/s10311-018-00849-7delete
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摘要

摘要

En 中文
Food nanotechnology involves the study of interactions between oil, water, surfactants and various ingredients such as active compounds, gelling agents, preservatives, chelating agents, flavors and colorants. In particular, the molecular structure and functions of nanoemulsions control the stability and organoleptic properties of nano-food products. For example, the overuse of surfactants to stabilize nanoemulsions may lead to toxicity of final food products. This review discusses methodical, logical and judicial selection of oils, surfactants, co-surfactants, active ingredients and other components. Ingredients for developing food-grade nanoemulsions are described.
Keyword:
Food-grade nanoemulsion
Ingredients
Components
Systematic selection
Interaction
AI总结

AI总结

对已上传原文的论文进行重点信息的提取，主要内容包括：简要概述、研究摘要、背景介绍、关键亮点、图文解析、展望与总结。

期刊

Environmental Chemistry Letters 封面图
Environmental Chemistry Letters
IF:
20.4
论文数:
2.0K
被引数:
2.1W

机构

U
University of Johannesburg
学者数:
6.8K
论文数: 6.8K
被引数: 1.2W
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