Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

Rabelo, Cezar A.S., Taarji, Noamane, Khalid, Nauman, Kobayashi, Isao, Nakajima, Mitsutoshi and Neves, Marcos A. 2018, Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions, Food research international, vol. 106, pp. 542-548, doi: 10.1016/j.foodres.2018.01.017.

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Title Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions
Author(s) Rabelo, Cezar A.S.
Taarji, Noamane
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Kobayashi, Isao
Nakajima, Mitsutoshi
Neves, Marcos A.
Journal name Food research international
Volume number 106
Start page 542
End page 548
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2018-04
ISSN 0963-9969
1873-7145
Keyword(s) Açaí berry
Antioxidants
Water-in-oil nanoemulsions
Anthocyanins
Retention kinetics
Language eng
DOI 10.1016/j.foodres.2018.01.017
Field of Research 0904 Chemical Engineering
0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2018, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30108283

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