Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability

Jennifer Komaiko; David Julian McClements

doi:10.1016/j.foodhyd.2014.12.031

ScienceGate Book Chapters

JOURNAL ARTICLE

Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability

Jennifer Komaiko David Julian McClements

Year: 2014 Journal: Food Hydrocolloids Vol: 46 Pages: 67-75 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2014.12.031

Get Full-Text PDF Get Analytical Report

Keywords:

Gelatin Self-healing hydrogels Rheology Chemical engineering Chemistry Aqueous solution Materials science Pulmonary surfactant Aqueous two-phase system Colloid Phase (matter) Oil droplet Emulsion Chromatography Polymer chemistry Organic chemistry Composite material

Metrics

Cited By

5.44

FWCI (Field Weighted Citation Impact)

Refs

0.95

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability

Metrics

Citation History

Topics

Related Documents

Physicochemical properties and antimicrobial efficacy of eugenol nanoemulsion formed by spontaneous emulsification

Spontaneous emulsification techniques of green/food grade nanoemulsions

Hydrogels formed with shellac and zein: pH-responsiveness, rheology, and gelation mechanism

Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance

PEGylation of Nanoemulsion Using Spontaneous Emulsification Method