Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modif...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2022-07-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/581 |