Effects of pH, Ions, and Thermal Treatments on Physical Stability of Astaxanthin Nanodispersions

Effect of Organic-Phase Solvents on Physicochemical Properties and Cellular Uptake of Astaxanthin Nanodispersions

(2011) Navideh Anarjan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

(2011) Ratchanee Charoen et al.   JOURNAL OF FOOD SCIENCE

Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions

(2011) Navideh Anarjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions

(2010) Navideh Anarjan et al.   FOOD CHEMISTRY

Rheological Properties and Phase Separation of Xanthan-Sodium Caseinate Mixtures Analyzed by a Response Surface Method

(2010) Abdelkader HadjSadok et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Increasing photostability and water-solubility of carotenoids: Synthesis and characterization of β-carotene–humic acid complexes

(2010) Silvia Martini et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions

(2010) Cheng Qian et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions

(2008) Anil Kumar Anal et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions

(2008) Li-Jun Yin et al.   FOOD HYDROCOLLOIDS

Developing an Emulsifier System To Improve the Bioaccessibility of Carotenoids

(2008) Elisabet Fernández-García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation

(2008) Jean Ne Cheong et al.   JOURNAL OF FOOD ENGINEERING

Stability of protein‐stabilised β‐carotene nanodispersions against heating, salts and pH

(2008) Boon‐Seang Chu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

(2007) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS

Preparation of nanodispersions containing β-carotene by solvent displacement method

(2007) Henelyta S. Ribeiro et al.   FOOD HYDROCOLLOIDS

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL