Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers-Reference-Cited by-同舟云学术

Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers

Published:2024 Issue: Volume:8 Page:100771
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Sepeidnameh Marziyeh,Fazlara Ali^ORCID,Hosseini Seyed Mohammad Hashem^ORCID,Pourmahdi Borujeni Mahdi

Funder

Shahid Chamran University of Ahvaz

Publisher

Elsevier BV

Reference75 articles.

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2. Chemometric classification and quantification of cold pressed grape seed oil in blends with refined soybean oils using attenuated total reflectance–mid infrared (ATR–MIR) spectroscopy;Akin;Lebensm. Wiss. Technol.,2019

3. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications;Alexandre;Food Packag. Shelf Life,2016

4. FTIR characterization of gelatin from chicken feet;Almeida;J. Chem.,2012

5. Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan stearic acid nanogel and studying its oxidative stability;Atarian;Carbohydr. Polym.,2019

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