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

Revision as of 13:54, 30 August 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.	Nanoemulsions Proteins Emulsions Digestion Stabilization Nanoparticles Hydrocolloids Lipid Oxidation Biopolymer Gels Nutraceutical Delivery

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Revision as of 14:03, 24 May 2024 Sky (talk \| contribs) (‎Created a new Item: Added new OpenAlex topic claimed by USGS staff from API)		Revision as of 13:54, 30 August 2024 Sky (talk \| contribs) (‎Changed label, description and/or aliases in en, and other parts: modified description with assistance from Llama 3.1) Newer edit →
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.