Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods

Development and evaluation of tea polyphenols loaded water in oil emulsion with zein as stabilizer

(2020) Qingzhuo Ye et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Olive oil nanoemulsion preparation using high-pressure homogenization and d-phase emulsification – A design space approach

(2019) Megumi Nishitani Yukuyama et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Theoretical and Experimental Investigations of Double Emulsion Preparation by Ultrasonication

(2019) Behnam Khadem et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

(2019) Gustavo R. Velderrain-Rodríguez et al.   Journal of Functional Foods

Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology

(2018) Rubén Llinares et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonication assisted Formation and Stability of water-in-oil Nanoemulsions: Optimization and Ternary Diagram analysis

(2018) Hemant Kumar et al.   ULTRASONICS SONOCHEMISTRY

Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view

(2018) Aurelia Magdalena Pisoschi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

(2018) Miriam Estévez et al.   FOOD CHEMISTRY

Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion

(2018) Mudasir Ahmad et al.   FOOD CHEMISTRY

Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments

(2018) Palanivel Ganesan et al.   International Journal of Nanomedicine

Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach

(2017) Tahir Mehmood et al.   FOOD CHEMISTRY

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

(2017) Lina F. Ballesteros et al.   FOOD CHEMISTRY

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoemulsion: Concepts, development and applications in drug delivery

(2017) Yuvraj Singh et al.   JOURNAL OF CONTROLLED RELEASE

Techniques and methods to study functional characteristics of emulsion systems

(2017) Yin-Ting Hu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability

(2017) J. Anu Bhushani et al.   JOURNAL OF FOOD ENGINEERING

Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability

(2017) Pravin Vasantrao Gadkari et al.   JOURNAL OF FOOD ENGINEERING

Optimization of coagulation–flocculation process for medium density fiberboard (MDF) wastewater through response surface methodology

(2016) Payam Ghorbannezhad et al.   Desalination and Water Treatment

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

(2016) Adeleh Mohammadi 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

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

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

(2016) Aysu Tolun et al.   JOURNAL OF BIOTECHNOLOGY

Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions

(2016) Andresa Gomes et al.   JOURNAL OF FOOD ENGINEERING

Nanoencapsulation of gallic acid and evaluation of its cytotoxicity and antioxidant activity

(2016) Aline de Cristo Soares Alves et al.   Materials Science & Engineering C-Materials for Biological Applications

Emulsion-based encapsulation and delivery systems for polyphenols

(2016) Wei Lu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

(2015) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Formulation and characterisation of wheat bran oil-in-water nanoemulsions

(2015) Sara Rebolleda et al.   FOOD CHEMISTRY

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

Study of OMWWs suspended solids destabilization to improve membrane processes performance

(2015) Fabio Bazzarelli et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol

(2013) M. Matos et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence

(2013) Anna Schuch et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

(2013) Mahmood Akhtar et al.   FOOD HYDROCOLLOIDS

High shear mixers: A review of typical applications and studies on power draw, flow pattern, energy dissipation and transfer properties

(2012) Jinli Zhang et al.   CHEMICAL ENGINEERING AND PROCESSING

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

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

(2012) Rahele Ghanbari et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

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

Antioxidant activity in vitro of the selenium-contained protein from the Se-enriched Bifidobacterium animalis 01

(2010) Qian Shen et al.   ANAEROBE

Development of biodegradable nanoparticles for delivery of quercetin

(2010) Avnesh Kumari et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions

(2010) Navideh Anarjan et al.   FOOD CHEMISTRY

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate

(2009) Jonathan O' Regan et al.   FOOD HYDROCOLLOIDS

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

(2009) C.D. Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

The universality of low-energy nano-emulsification

(2009) Nicolas Anton et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent

(2009) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Destabilization‐Enhanced Centrifugation of Metalworking Oil‐in‐Water Emulsions: Effect of Demulsifying Agents

(2008) D. Allende et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Comparison of fuel properties and emission characteristics of two- and three-phase emulsions prepared by ultrasonically vibrating and mechanically homogenizing emulsification methods

(2008) Cherng-Yuan Lin et al.   FUEL

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies

Ultrasound emulsification: Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size

(2007) Shashank G. Gaikwad et al.   ULTRASONICS SONOCHEMISTRY