In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations

Open Access

Peer-reviewed

Research Article

Mathias Kaiser,

Affiliation Institute of Plant Biology and Biotechnology (IBBP), Westfälische Wilhelms-Universität Münster, Münster, North Rhine-Westphalia, Germany
⨯
Benedikt Kirsch,

Affiliation Department of Food Technology, University of Applied Sciences Fulda, Fulda, Hesse, Germany
⨯
Hannah Hauser,

Affiliation Department of Food Technology, University of Applied Sciences Fulda, Fulda, Hesse, Germany
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Désirée Schneider,

Affiliation Department of Food Technology, University of Applied Sciences Fulda, Fulda, Hesse, Germany
⨯
Ingrid Seuß-Baum,

Affiliation Department of Food Technology, University of Applied Sciences Fulda, Fulda, Hesse, Germany
⨯
Francisco M. Goycoolea

* E-mail: goycoole@uni-muenster.de

Affiliation Institute of Plant Biology and Biotechnology (IBBP), Westfälische Wilhelms-Universität Münster, Münster, North Rhine-Westphalia, Germany
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Sensory perception
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Emulsions
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Ethanol
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MTT assay
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