Stability of Solid Lipid Nanoparticles in the Presence of Liquid Oil Emulsions

Factors governing partial coalescence in oil-in-water emulsions

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Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

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Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

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Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN)

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Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions

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Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

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Droplet size and stability of nano-emulsions produced by the temperature phase inversion method

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