Item talk:Q167715

{

 "OpenAlex": {
   "display_name": "Formation and Application of Food Nanoemulsions",
   "description": "This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery.",
   "keywords": [
     "Nanoemulsions",
     "Proteins",
     "Emulsions",
     "Digestion",
     "Stabilization",
     "Nanoparticles",
     "Hydrocolloids",
     "Lipid Oxidation",
     "Biopolymer Gels",
     "Nutraceutical Delivery"
   ],
   "ids": {
     "openalex": "https://openalex.org/T10411",
     "wikipedia": "https://en.wikipedia.org/wiki/Nanoemulsion"
   },
   "subfield": {
     "id": "https://openalex.org/subfields/1106",
     "display_name": "Food Science"
   },
   "field": {
     "id": "https://openalex.org/fields/11",
     "display_name": "Agricultural and Biological Sciences"
   },
   "domain": {
     "id": "https://openalex.org/domains/1",
     "display_name": "Life Sciences"
   },
   "updated_date": "2024-08-12T05:20:09.952188",
   "created_date": "2024-01-23",
   "type": "topic",
   "oa_id": "T10411",
   "id": "https://openalex.org/T10411"
 }

}