In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms

Shu, Gaofeng, Khalid, Nauman, Tan, Tai Boon, Zhao, Yiguo, Neves, Marcos A, Kobayashi, Isao and Nakajima, Mitsutoshi 2018, In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms, International journal of food science and technology, vol. 53, no. 2, pp. 430-440, doi: 10.1111/ijfs.13601.

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Title In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms
Author(s) Shu, Gaofeng
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Tan, Tai Boon
Zhao, Yiguo
Neves, Marcos A
Kobayashi, Isao
Nakajima, Mitsutoshi
Journal name International journal of food science and technology
Volume number 53
Issue number 2
Start page 430
End page 440
Total pages 11
Publisher John Wiley & Sons
Place of publication Chichester, Eng.
Publication date 2018-02
ISSN 0950-5423
1365-2621
Keyword(s) bioaccessibility
digestion
emulsifier
ergocalciferol
nanoemulsions
stabilising mechanism
Language eng
DOI 10.1111/ijfs.13601
Field of Research 0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017, Institute of Food Science and Technology
Persistent URL http://hdl.handle.net/10536/DRO/DU:30108016

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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