Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion-Reference-Cited by-同舟云学术

Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion

Published:2021-12 Issue: Volume:74 Page:102822
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chutia Hemanta,Mahanta Charu Lata

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference25 articles.

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4. Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion : Influence of the physical properties of particles;Choi;Carbohydrate Polymers,2020

5. Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies;Chutia;Innovative Food Science and Emerging Technologies,2021

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