Cheong, A. M., & Nyam, K. L. (2016). Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20. Journal of Food Engineering, 183, 24-31.

Submitted by liewmy on Tue, 2017-10-10 13:09

Research Department:

Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE)

Research type:

Staff

Research Campus:

吉隆坡校区

Research URL:

http://www.sciencedirect.com/science/article/pii/S0260877416300887

Research Author APA format:

Cheong, A. M., & Nyam, K. L. (2016). Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20. Journal of Food Engineering, 183, 24-31.

Research Year:

2016

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