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Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
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“Thicker cream formed indicates more phase separation was promoted; thus, the more unstable the emulsion is (Pathak, 2017).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Pathak, 2017
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Cited by
Estribillo, A. G. M., Rivadeneira, J. P., Gaban, P. J. V., & Castillo-Israel, K. A. T. (2022) · Food Research · doi:10.26656/fr.2017.6(2).182 · Cited by 4
Metadata
- Authors
- Pathak, M.
- Affiliations
- Indian Institute of Technology Patna (IN)
- Corresponding author
- Pathak, M.
- ORCID
- Pathak, M.
- Venue
- Nanotechnology Applications in Food
- Publisher
- Elsevier
- Published
- 2017
- Pages
- 87-106
- OpenAlex
- W2594923546
- Cited by
- 44
- References
- 105
- Citations by year
- 2025: 4 · 2024: 4 · 2023: 6 · 2022: 15 · 2021: 7 · 2020: 3 · 2019: 1 · 2018: 2 · 2017: 2
- FWCI
- 6.20
- Type
- book chapter
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Elsevier eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- nanoemulsions, nanoemulsion stability, oil-in-water nanoemulsions, emulsifiers, functional food ingredients, colloidal dispersions
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