"Positive-negative-negative": a colloidal delivery system for bioactive compounds

Saman Sabet; Chris K. Seal; Alireza Akbarinejad; Ali Rashidinejad; Duncan J. McGillivray

doi:10.1016/j.foodhyd.2020.105922

"Positive-negative-negative": a colloidal delivery system for bioactive compounds

Saman Sabet, Chris K. Seal, Alireza Akbarinejad, Ali Rashidinejad, Duncan J. McGillivray

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Artikelnummer	105922
Tidskrift	Food Hydrocolloids
Volym	107
Antal sidor	14
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2020.105922
Status	Publicerad - okt. 2020
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1016/j.foodhyd.2020.105922

Citera det här

@article{f5debdf1dcca42d4ad821347bc3a53bd,

title = "{"}Positive-negative-negative{"}: a colloidal delivery system for bioactive compounds",

keywords = "Bilayer emulsion, Competitive adsorption, Bioactive encapsulation, pH-triggered delivery system, Oil rancidity, Protein-polysaccharide interaction, IN-WATER EMULSIONS, BETA-LACTOGLOBULIN-PECTIN, ANIONIC POLYSACCHARIDES, OXIDATIVE STABILITY, PHYSICOCHEMICAL STABILITY, COMPETITIVE ADSORPTION, MULTILAYER EMULSIONS, LIPID OXIDATION, MILK-PROTEINS, CURCUMIN, 416 Food Science",

author = "Saman Sabet and Seal, {Chris K.} and Alireza Akbarinejad and Ali Rashidinejad and McGillivray, {Duncan J.}",

year = "2020",

month = oct,

doi = "10.1016/j.foodhyd.2020.105922",

language = "English",

volume = "107",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - "Positive-negative-negative"

T2 - a colloidal delivery system for bioactive compounds

AU - Sabet, Saman

AU - Seal, Chris K.

AU - Akbarinejad, Alireza

AU - Rashidinejad, Ali

AU - McGillivray, Duncan J.

PY - 2020/10

Y1 - 2020/10

KW - Bilayer emulsion

KW - Competitive adsorption

KW - Bioactive encapsulation

KW - pH-triggered delivery system

KW - Oil rancidity

KW - Protein-polysaccharide interaction

KW - IN-WATER EMULSIONS

KW - BETA-LACTOGLOBULIN-PECTIN

KW - ANIONIC POLYSACCHARIDES

KW - OXIDATIVE STABILITY

KW - PHYSICOCHEMICAL STABILITY

KW - COMPETITIVE ADSORPTION

KW - MULTILAYER EMULSIONS

KW - LIPID OXIDATION

KW - MILK-PROTEINS

KW - CURCUMIN

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2020.105922

DO - 10.1016/j.foodhyd.2020.105922

M3 - Article

SN - 0268-005X

VL - 107

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 105922

ER -