Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil.

Maria Ximena Quintanilla Carvajal; Juan David Beltran Hernandez; Leidy Yineth Ricaurte Puentes; Katherine Bauer Estrada

doi:10.1016/j.lwt.2019.108801

Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil.

Maria Ximena Quintanilla Carvajal (Correspondent Author)
, Juan David Beltran Hernandez (First Author)
, Leidy Yineth Ricaurte Puentes (Second Author)
, Katherine Bauer Estrada (Third Author)

Research output: Contribution to journal › Article › peer-review

39 Scopus citations

Translated title of the contribution	Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil.
Original language	Undefined/Unknown
Pages (from-to)	1-8
Number of pages	7
Journal	LWT- Food Science and Technology
DOIs	https://doi.org/10.1016/j.lwt.2019.108801
State	Published - 2 Nov 2019

Article Classification

Full research article

Indexación Internacional (Artículo)

ISI Y SCOPUS

Scopus-Q Quartil

Q1

ISI- Q Quartil

Q1

Categoría Publindex

Ninguno

Access to Document

10.1016/j.lwt.2019.108801License: CC BY-ND

https://www.sciencedirect.com/science/article/pii/s0023643819311430License: CC BY-ND

Cite this

@article{ff14fbda770045f88de2e88c954694ed,

title = "Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil.",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Beltran Hernandez\}, \{Juan David\} and \{Ricaurte Puentes\}, \{Leidy Yineth\} and \{Bauer Estrada\}, Katherine",

year = "2019",

month = nov,

day = "2",

doi = "10.1016/j.lwt.2019.108801",

language = "Indefinido/desconocido",

pages = "1--8",

journal = "LWT- Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

}

Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil. / Quintanilla Carvajal, Maria Ximena (Correspondent Author); Beltran Hernandez, Juan David (First Author); Ricaurte Puentes, Leidy Yineth (Second Author) et al.
In: LWT- Food Science and Technology, 02.11.2019, p. 1-8.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil.

AU - Quintanilla Carvajal, Maria Ximena

AU - Beltran Hernandez, Juan David

AU - Ricaurte Puentes, Leidy Yineth

AU - Bauer Estrada, Katherine

PY - 2019/11/2

Y1 - 2019/11/2

U2 - 10.1016/j.lwt.2019.108801

DO - 10.1016/j.lwt.2019.108801

M3 - Artículo

SN - 0023-6438

SP - 1

EP - 8

JO - LWT- Food Science and Technology

JF - LWT- Food Science and Technology

ER -