Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions

Preparation, Characterization and Evaluation of Curcumin Nanodispersions Using Three Different Methods – Novel Subcritical Water Conditions, Spontaneous Emulsification and Solvent Displacement

(2019) Zahra Sayyar et al.   ZEITSCHRIFT FUR PHYSIKALISCHE CHEMIE-INTERNATIONAL JOURNAL OF RESEARCH IN PHYSICAL CHEMISTRY & CHEMICAL PHYSICS

Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models

(2019) Zahra Sayyar et al.   International Journal of Food Engineering

Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties

(2018) Zhang Chen et al.   FOOD CHEMISTRY

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

(2018) Noamane Taarji et al.   FOOD CHEMISTRY

Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

(2018) Gaofeng Shu et al.   FOOD CHEMISTRY

Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

(2018) Victor Ryu et al.   FOOD CHEMISTRY

Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions

(2018) Victor Ryu et al.   FOOD HYDROCOLLOIDS

Effect of foliar nutrition on the essential oil yield of Thyme ( Thymus vulgaris L.)

(2018) Roman Pavela et al.   INDUSTRIAL CROPS AND PRODUCTS

Eco-friendly microwave-enhanced green synthesis of silver nanoparticles using Aloe vera leaf extract and their physico-chemical and antibacterial studies

(2018) Omid Ahmadi et al.   Green Processing and Synthesis

Optimization of Processing Parameters for Hydrothermal Silver Nanoparticles Synthesis Using Aloe vera Leaf Extract and Estimation of their Physico-Chemical and Antifungal Properties

(2018) Omid Ahmadi et al.   ZEITSCHRIFT FUR PHYSIKALISCHE CHEMIE-INTERNATIONAL JOURNAL OF RESEARCH IN PHYSICAL CHEMISTRY & CHEMICAL PHYSICS

Photocatalytic and antibacterial activities study of prepared self-cleaning nanostructure surfaces using synthesized and coated ZnO nanoparticles with Curcumin nanodispersion

(2018) Zahra Sayyar et al.   Zeitschrift fur Kristallographie-Crystalline Materials

Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions

(2017) Cheryl Chung et al.   FOOD HYDROCOLLOIDS

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

(2017) Yunbing Tan et al.   FOOD HYDROCOLLOIDS

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

(2017) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners

(2017) Cheryl Chung et al.   JOURNAL OF FOOD ENGINEERING

β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design

(2017) Navideh Anarjan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2016) Jian Zhang et al.   FOOD CHEMISTRY

Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

(2016) Long Bai et al.   FOOD HYDROCOLLOIDS

Nanoemulsions: formation, properties and applications

(2016) Ankur Gupta et al.   Soft Matter

Formulation of saponin stabilized nanoemulsion by ultrasonic method and its role to protect the degradation of quercitin from UV light

(2016) Khushwinder Kaur et al.   ULTRASONICS SONOCHEMISTRY

Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate)

(2015) Yuhua Chang et al.   FOOD CHEMISTRY

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

(2015) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

(2015) Sibel Uluata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

(2015) Jian Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Optimization of Mixing Parameters for α-Tocopherol Nanodispersions Prepared Using Solvent Displacement Method

(2014) Navideh Anarjan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of pH, Ions, and Thermal Treatments on Physical Stability of Astaxanthin Nanodispersions

(2013) Navideh Anarjan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

(2012) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter