Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

Effects of storage conditions on the physical stability of d-limonene nanoemulsion

(2016) Po-Hsien Li et al.   FOOD HYDROCOLLOIDS

Development of Organogel-Derived Capsaicin Nanoemulsion with Improved Bioaccessibility and Reduced Gastric Mucosa Irritation

(2016) Muwen Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Essential oil nanoemulsions as antimicrobial agents in food

(2016) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

(2015) Emrah Kirtil et al.   Food Engineering Reviews

Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study

(2014) Emrah Kirtil et al.   FOOD RESEARCH INTERNATIONAL

Preparation of a Capsaicin-Loaded Nanoemulsion for Improving Skin Penetration

(2014) Jee Hye Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions

(2014) Jia Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of capsaicin and its implications for drug delivery

(2014) William D. Rollyson et al.   JOURNAL OF CONTROLLED RELEASE

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin

(2014) Bengu Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

(2013) Laura Salvia-Trujillo et al.   FOOD CONTROL

Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T2-relaxometry

(2013) Lien Vermeir et al.   FOOD HYDROCOLLOIDS

Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification

(2013) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties

(2013) Jiajia Rao et al.   JOURNAL OF FOOD ENGINEERING

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

(2012) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly

(2011) Ae-Jin Choi et al.   Food and Bioprocess Technology

Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil

(2011) Jiajia Rao et al.   FOOD HYDROCOLLOIDS

Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation

(2011) Jiajia Rao 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

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

(2011) Zeid Abdullah Al Othman et al.   MOLECULES

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

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

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Kinetics and Antioxidative Sites of Capsaicin in Homogeneous Solution

(2010) Youji Okada et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of surfactants on the physical properties of capsicum oleoresin-loaded nanocapsules formulated through the emulsion–diffusion method

(2009) Suvimol Surassmo et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus

(2009) Hui Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polymer-based nanocapsules for drug delivery

(2009) C.E. Mora-Huertas et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters

(2009) John V.L. Henry et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR

In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit

(2007) Hua Wang et al.   FOOD CHEMISTRY