Optimization of Walnut Oil Nanoemulsions Prepared Using Ultrasonic Emulsification: A Response Surface Method

Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods

(2013) Seyed Mohammad Taghi Gharibzahedi et al.   INDUSTRIAL CROPS AND PRODUCTS

Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability

(2012) Jiajia Rao et al.   FOOD HYDROCOLLOIDS

Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   Food and Bioprocess Technology

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD HYDROCOLLOIDS

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

(2011) Seung Jun Choi et al.   FOOD RESEARCH INTERNATIONAL

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

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

Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology

(2011) Po-Hsien Li et al.   ULTRASONICS SONOCHEMISTRY

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions

(2010) Navideh Anarjan et al.   FOOD CHEMISTRY

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

(2010) Like Mao et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars

(2008) José Alberto Pereira et al.   FOOD AND CHEMICAL TOXICOLOGY

α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation

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

Advances in lipid nanodispersions for parenteral drug delivery and targeting

(2007) Panayiotis P. Constantinides et al.   ADVANCED DRUG DELIVERY REVIEWS

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS