Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

Development and characterization of promising Cremophor EL-stabilized o/w nanoemulsions containing short-chain alcohols as a cosurfactant

(2017) Liya Zeng et al.   RSC Advances

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

(2016) Jian Zhang et al.   FOOD CHEMISTRY

On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles

(2016) Veronika Mikulcová et al.   FOOD HYDROCOLLOIDS

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

(2015) Marrisa Guttoff et al.   FOOD CHEMISTRY

Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions

(2015) Wei Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature

(2014) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems

(2014) Jennifer Komaiko et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

(2014) Adel Mirmajidi Hashtjin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Surfactant–cosurfactant interactions and process parameters involved in the formulation of stable and small droplet-sized benznidazole-loaded soybean O/W emulsions

(2014) Letícia Streck et al.   JOURNAL OF MOLECULAR LIQUIDS

Preparation of D-limonene Oil-in-Water Nanoemulsion from an Optimum Formulation

(2014) Jiang Yang et al.   Journal of Oleo Science

Layer-by-Layer Assembled Multilayer Shells for Encapsulation and Release of Fragrance

(2013) Anton V. Sadovoy et al.   ACS Applied Materials & Interfaces

Characterization of β-carotene nanoemulsions prepared by microfluidization technique

(2013) Yeon-Ji Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

(2012) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

On the growth mechanisms of nanoemulsions

(2012) Elijah Nazarzadeh et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils

(2011) David Julian McClements et al.   JOURNAL OF FOOD SCIENCE

Selective Retardation of Perfume Oil Evaporation from Oil-in-Water Emulsions Stabilized by Either Surfactant or Nanoparticles

(2010) Bernard P. Binks et al.   LANGMUIR

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Variation in emulsion stabilization behavior of hybrid silicone polymers with change in molecular structure: Phase diagram study

(2009) Somil C. Mehta et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR

Colloidal delivery systems for micronutrients and nutraceuticals

(2008) Krassimir P. Velikov et al.   Soft Matter