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Article


Title

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Authors

[ 1 ] Instytut Technologii i Inżynierii Chemicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[6.5] Chemical sciences

Year of publication

2021

Published in

Molecules

Journal year: 2021 | Journal volume: vol. 26 | Journal number: iss. 19

Article type

scientific article

Publication language

english

Keywords
EN
  • nanoemulsion
  • whey protein
  • Aesculus hippocastanum L.
  • hempseed oil
  • emulsion stability
  • droplet size
Pages (from - to)

5856-1 - 5856-19

DOI

10.3390/molecules26195856

URL

https://www.mdpi.com/1420-3049/26/19/5856

License type

CC BY (attribution alone)

Open Access Mode

open journal

Open Access Text Version

final published version

Release date

27.09.2021 (Date presumed)

Date of Open Access to the publication

at the time of publication

Points of MNiSW / journal

140.0

Points of MNiSW / journal in years 2017-2021

140.0

Impact Factor

4.411 [List 2020]

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