Work

Nanoemulsions for Food Applications: Development and Characterization

Year: 2011

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-011-0683-7

Authors: Hélder Daniel Silva, Miguel Ângelo Cerqueira, António A. Vicente

Institutions: Institute for Biotechnology and Bioengineering, University of Minho

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2149189556

FWCI: 16.61

Cites: 103

Cited by: 644

Related to: 10