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Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study

Gurkirat Kaur, Prastuty Singh, Savita Sharma

2021Journal of Food Measurement & Characterization38 citationsDOI

Topics & Concepts

LecithinPulmonary surfactantZeta potentialTurbidityParticle sizeDispersityChemistrySoy proteinChromatographyViscosityFood scienceChemical engineeringMaterials scienceNanoparticleBiochemistryOrganic chemistryComposite materialEngineeringPhysical chemistryOceanographyGeologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study | Litcius