Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions
Pramod G. Nagaraju, P Sindhu, Tushar Dubey, Subashchandrabose Chinnathambi, Poornima Priyadarshini, P. Jagan Mohan Rao
Topics & Concepts
EugenolMaltodextrinChemistryMaillard reactionConjugatePectinChitosanChromatographyZeta potentialFood sciencePolysaccharideNuclear chemistryOrganic chemistryNanoparticleMaterials scienceSpray dryingNanotechnologyMathematical analysisMathematicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes