Chitosan: Whey Protein Isolate: An Effective Emulsifier for Stabilization of Squalene Based Emulsions

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil

(2017) Monica Premi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: Characterization and oxidative stability studies

(2017) Lekshmi R.G. Kumar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

(2016) Duoxia Xu et al.   FOOD CHEMISTRY

Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

(2016) Adeleh Mohammadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

(2012) Ljubica Dokić et al.   FOOD HYDROCOLLOIDS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

(2011) Arash Koocheki et al.   FOOD RESEARCH INTERNATIONAL

Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

(2010) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

(2010) Zhanqun Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Squalene: A natural triterpene for use in disease management and therapy

(2009) L. Harivardhan Reddy et al.   ADVANCED DRUG DELIVERY REVIEWS

Squalene Emulsions for Parenteral Vaccine and Drug Delivery

(2009) Christopher Fox   MOLECULES

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

(2008) E. K. Bae et al.   JOURNAL OF MICROENCAPSULATION

Countercurrent supercritical fluid extraction of different lipid-type materials: Experimental and thermodynamic modeling

(2008) Tiziana Fornari et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fish oil encapsulation with chitosan using ultrasonic atomizer

(2007) Wanwimol Klaypradit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY