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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Nandita DasguptaNano-Food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of Bio Sciences and Technology, VIT University, Vellore, IndiaView further author information
,
Shivendu RanjanNano-Food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of Bio Sciences and Technology, VIT University, Vellore, India;Research Wing, Veer Kunwar Singh Memorial Trust, Chapra, IndiaView further author information
,
Shraddha MundraNano-Food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of Bio Sciences and Technology, VIT University, Vellore, IndiaView further author information
,
Chidambaram RamalingamNano-Food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of Bio Sciences and Technology, VIT University, Vellore, IndiaCorrespondence[email protected]
View further author information
&
Ashutosh KumarInstitute of Life Sciences, School of Science and Technology, Ahmedabad University, Ahmedabad, Gujarat, IndiaView further author information
Pages 700-708 | Received 25 Oct 2014, Accepted 15 Apr 2015, Published online: 03 Dec 2015

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Hongyan Mu, Qingrui Sun, Sophia Xue, John Shi, Martin G. Scanlon, Deda Wang & Qingjie Sun. (2023) Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, in Vitro Release, Bioaccessibility and Bioavailability. Food Reviews International 39:6, pages 3283-3300.
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Santhi Priya Inapurapu, Raghu Pullakhandam, Sreedhar Bodiga, Puneeta Singh Yaduvanshi & Vijaya Lakshmi Bodiga. (2023) Physicochemical studies of sunflower oil based vitamin D nanoemulsions. Journal of Dispersion Science and Technology 44:8, pages 1378-1388.
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Asli Giray. (2022) Production of vitamin A and vitamin E: expression of vitreoscilla hemoglobin gene in Erwinia herbicola. Preparative Biochemistry & Biotechnology 52:8, pages 894-902.
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Thao Minh Ho, Felix Abik & Kirsi S. Mikkonen. (2022) An overview of nanoemulsion characterization via atomic force microscopy. Critical Reviews in Food Science and Nutrition 62:18, pages 4908-4928.
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Wanping Zhang, Yubo Qin, Shaonian Chang, Haiyang Zhu & Qianjie Zhang. (2021) Influence of oil types on the formation and stability of nano-emulsions by D phase emulsification. Journal of Dispersion Science and Technology 42:8, pages 1225-1232.
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Mina Nasiri, Hamed Ahari, Anousheh Sharifan, Amir Ali Anvar & Shahpour Kakolaki. (2020) Nanoemulsion production techniques upgrade bioactivity potential of nanoemulsified essential oils on Acipenser stellatus filet preserving. International Journal of Food Properties 23:1, pages 2174-2188.
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Elham Assadpour & Seid Mahdi Jafari. (2019) A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Critical Reviews in Food Science and Nutrition 59:19, pages 3129-3151.
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Varun Saxena, Abshar Hasan, Swati Sharma & Lalit M. Pandey. (2018) Edible oil nanoemulsion: An organic nanoantibiotic as a potential biomolecule delivery vehicle. International Journal of Polymeric Materials and Polymeric Biomaterials 67:7, pages 410-419.
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Milad Fathi, Maryam Nikbakht Nasrabadi & Jaleh Varshosaz. (2017) Characteristics of vitamin E-loaded nanofibres from dextran. International Journal of Food Properties 20:11, pages 2665-2674.
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Łukasz Pietrzyk. (2017) Food properties and dietary habits in colorectal cancer prevention and development. International Journal of Food Properties 20:10, pages 2323-2343.
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