Formation and Application of Food Nanoemulsions (Q167715): Difference between revisions

Latest revision as of 20:57, 12 September 2024

Exploring the use of tiny food droplets in foods and their interactions with proteins, stabilizers, and nanoparticles.

Language	Label	Description	Also known as
English	Formation and Application of Food Nanoemulsions	Exploring the use of tiny food droplets in foods and their interactions with proteins, stabilizers, and nanoparticles.

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@@ aliases / en / 0 / aliases / en / 0 @@
-Nanoemulsions
@@ aliases / en / 1 / aliases / en / 1 @@
-Proteins
@@ aliases / en / 2 / aliases / en / 2 @@
-Emulsions
@@ aliases / en / 3 / aliases / en / 3 @@
-Digestion
@@ aliases / en / 4 / aliases / en / 4 @@
-Stabilization
@@ aliases / en / 5 / aliases / en / 5 @@
-Nanoparticles
@@ aliases / en / 6 / aliases / en / 6 @@
-Hydrocolloids
@@ aliases / en / 7 / aliases / en / 7 @@
-Lipid Oxidation
@@ aliases / en / 8 / aliases / en / 8 @@
-Biopolymer Gels
@@ aliases / en / 9 / aliases / en / 9 @@
-Nutraceutical Delivery
@@ description / en / description / en @@
-This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles
+Exploring the use of tiny food droplets in foods and their interactions with proteins, stabilizers, and nanoparticles.
@@ Property / same as @@
-https://openalex.org/T10411
@@ Property / same as: https://openalex.org/T10411 / rank @@
-Normal rank
@@ Property / OpenAlex ID @@
+T10411
@@ Property / OpenAlex ID: T10411 / rank @@
+Normal rank