Nanoemulsion-based delivery systems to improve functionality of lipophilic components
The use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry still is a challenge due to their poor water-solubility and instability in food formulations. Nano-sized structures such as nanoemulsions of oil-in-water are regarded as useful tools with...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2014-12-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fnut.2014.00024/full |