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pro vyhledávání: '"Rubén Llinares"'
Autor:
Rubén Llinares, Pablo Ramírez, José Antonio Carmona, Luis Alfonso Trujillo-Cayado, José Muñoz
Publikováno v:
Foods, Vol 10, Iss 4, p 693 (2021)
In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel
Externí odkaz:
https://doaj.org/article/3c0541d574f04e6e82773ecc0c28569c
Publikováno v:
Foods
Volume 10
Issue 4
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
Foods, Vol 10, Iss 693, p 693 (2021)
Volume 10
Issue 4
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
Foods, Vol 10, Iss 693, p 693 (2021)
In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::542362649b86be5b0507d0dd96b4049c
https://pubmed.ncbi.nlm.nih.gov/33805109
https://pubmed.ncbi.nlm.nih.gov/33805109
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
instname
The influence of EO/BO block copolymer surfactant concentration in the range (1–5% (m/m)) and emulsification time on the emulsion stability and droplet size distribution of bitter fennel essential oil-in-water emulsions has been studied. Essential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43ed87e4bed3854bb9df110328a3fa3e
https://doi.org/10.1016/j.colsurfa.2017.07.027
https://doi.org/10.1016/j.colsurfa.2017.07.027