article
Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
Food Research International · 2007 · Vol. 41(1) · pp. 61–68
Yuan Yuan(China Agricultural University)Yanxiang Gao✉(China Agricultural University)Jian Zhao(Charles Sturt University)Like Mao(China Agricultural University)
Antioxidant Activity and Oxidative StressProteins in Food SystemsFood Chemistry and Fat AnalysisHomogenization (climate)Particle sizeParticle-size distributionCaroteneChromatographyChemistryMaterials scienceChemical engineeringAnalytical Chemistry (journal)Food science
Citations
492
FWCI
2.24
field-weighted impact
References
19
Percentile
87%
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Citations per year
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