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Production of Processed Cheese Supplemented with Curcumin Nanoemulsion
by Mahmoud Ibrahim El-Sayed and Thanaa I. Shalaby
American Journal of Food and Nutrition. 2021, 9(3), 96-105. DOI: 10.12691/ajfn-9-3-1
Pub. Date: July 29, 2021Views: 7084Downloads: 9019
processed cheese nanocurcumin nanoemulsion microstructure antimicrobial
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Impact of Simulated Microgravity on Nanoemulsion Stability – A Preliminary Research
by Danielle Dantuma, Rania Elmaddawi, Yashwant Pathak, Ana Grenha, Rafaela de Oliveira, Carla Paludo and Marlise A. dos Santos
American Journal of Medical and Biological Research. 2015, 3(4), 102-106. DOI: 10.12691/ajmbr-3-4-4
Pub. Date: June 10, 2015Views: 19368Downloads: 18414Citations: 1
nanoemulsions simulated microgravity stability
Abstract Full Text PDF (386 KB) Full Text HTML Full Text ePUB (191 KB)
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