The evaluation of mechanical, thermal, optical and microstructural properties of edible films with solid lipid nanoparticles-xanthan gum stored at different temperatures …
CI García-Betanzos, H Hernández-Sánchez… - Food and Bioprocess …, 2016 - Springer
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different …
CI García-Betanzos… - Food and …, 2016 - search.proquest.com
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different …
CI García-Betanzos, H Hernández-Sánchez… - Food and Bioprocess …, 2016 - infona.pl
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different …
C García-Betanzos… - Food & Bioprocess …, 2016 - search.ebscohost.com
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
The evaluation of mechanical, thermal, optical and microstructural properties of edible films with solid lipid nanoparticles-xanthan gum stored at different temperatures …
CI García-Betanzos, H Hernández-Sánchez… - 2016 - cabidigitallibrary.org
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …
incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN …