Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients

N. Garti; A. Aserin

doi:10.1533/9781845693671.3.504

Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients

N. Garti^*, A. Aserin

^*Corresponding author for this work

Institute of Chemistry

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

13 Scopus citations

Abstract

* Introduction * Association nanocolloids * Micellar systems and microemulsions * Lyotropic liquid crystals (lamellar, hexagonal, cubic phase) and corresponding dispersions (cubosomes, hexosomes, micellosomes) * Conclusions * References.

Original language	English
Title of host publication	Understanding and Controlling the Microstructure of Complex Foods
Publisher	Elsevier Ltd.
Pages	504-553
Number of pages	50
ISBN (Print)	9781845691516
DOIs	https://doi.org/10.1533/9781845693671.3.504
State	Published - Aug 2007

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abstract = "* Introduction * Association nanocolloids * Micellar systems and microemulsions * Lyotropic liquid crystals (lamellar, hexagonal, cubic phase) and corresponding dispersions (cubosomes, hexosomes, micellosomes) * Conclusions * References.",

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Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients

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