Solubilization of Capsaicin and Its Nanoemulsion Formation in the Sonication and Self-Assembly Processes
Choi A.J., Kim C.J., Kim C.T., Cho Y-J, Choi A.J., Hwang J.K., Kim C.J., Kim C.T., Korea Food Research Institute, KR
Currently, interests in food nanotechnology and its research and development are at an initial stage in the world, and food industry is slowly moving to embrace it and preparing for establishment of a final goal [...]