Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability

Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications

(2020) Maria Eletta Moriano et al.   Food and Bioprocess Technology

Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray drying

(2019) M. N. Prasad Reddy et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

(2019) Shanshan Jiang et al.   Food and Bioprocess Technology

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

(2019) Liu et al.   MOLECULES

The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus

(2019) Shimaa A. Amer et al.   Animals

Stability of spray-dried beetroot extract using oligosaccharides and whey proteins

(2018) Eloá Lourenço do Carmo et al.   FOOD CHEMISTRY

Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

(2018) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of betanin in monodisperse W/O/W emulsions

(2018) Ana Paula Eskildsen Pagano et al.   FOOD RESEARCH INTERNATIONAL

Physical and chemical stability of sweet walnut oil emulsion: Influence of homogenization conditions and stabilizer ratio

(2018) Ulaş Baysan et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Influence of viscosity for oil-in-water and water-in-oil nanoemulsions production by SPG premix membrane emulsification

(2018) Océane Alliod et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

(2017) K. C. S. Galvão et al.   Food and Bioprocess Technology

Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions

(2017) Ilyes Dammak et al.   Food and Bioprocess Technology

Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

(2017) Juan A. Rodríguez-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Food-grade double emulsions as effective fat replacers in meat systems

(2017) Viktorija Eisinaite et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound processed nanoemulsion: A comparative approach between resveratrol and resveratrol cyclodextrin inclusion complex to study its binding interactions, antioxidant activity and UV light stability

(2017) Raj Kumar et al.   ULTRASONICS SONOCHEMISTRY

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

(2017) Jéssica Loraine Duenha ANTIGO et al.   Food Science and Technology

Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

(2016) Vasiliki Polychniatou et al.   Food and Bioprocess Technology

Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system

(2016) Viktorija Eisinaite et al.   FOOD CHEMISTRY

Stabilization of betalains: A review

(2016) Mohammad Imtiyaj Khan   FOOD CHEMISTRY

Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

(2016) P. Karthik et al.   JOURNAL OF FOOD ENGINEERING

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)

(2016) María Jesús Cejudo-Bastante et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

(2015) Mika Kaimainen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Visible light absorption and photo-sensitizing properties of spinach leaves and beetroot extracted natural dyes

(2015) D. Sengupta et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

(2014) Cristián Huck-Iriart et al.   Food and Bioprocess Technology

Formation of whey protein isolate hydrolysate stabilised nanoemulsion

(2014) Randy Adjonu et al.   FOOD HYDROCOLLOIDS

Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

(2014) Akalya Shanmugam et al.   FOOD HYDROCOLLOIDS

Microencapsulated beetroot juice as a potential source of betalain

(2014) Emilia Janiszewska   POWDER TECHNOLOGY

Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk

(2013) Xing Huimin et al.   Food and Bioprocess Technology

Nanoemulsions as vehicles for transdermal delivery of glycyrrhizin

(2012) Ranjit Kumar Harwansh et al.   Brazilian Journal of Pharmaceutical Sciences

Physicochemical Characterization of Lemongrass Essential Oil–Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters

(2012) Laura Salvia-Trujillo et al.   Food and Bioprocess Technology

The influence of oil droplets on the phase separation of protein–polysaccharide mixtures

(2012) Tomohito Hanazawa et al.   FOOD HYDROCOLLOIDS

Characterization of the surface tension of vegetable oils to be used as fuel in diesel engines

(2012) Bernat Esteban et al.   FUEL

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

(2012) Luana Carolina Bosmuler Züge et al.   JOURNAL OF FOOD ENGINEERING

Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study

(2012) Janu Chandran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

(2012) Abdul Rohman et al.   TheScientificWorldJOURNAL

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

Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage

(2011) A. S. Zarena et al.   Food and Bioprocess Technology

Effect of process conditions on the microencapsulation of coffee oil by spray drying

(2011) E.C. Frascareli et al.   FOOD AND BIOPRODUCTS PROCESSING

Protein–polysaccharide interactions at fluid interfaces

(2011) Juan Miguel Rodríguez Patino et al.   FOOD HYDROCOLLOIDS

Oil components modulate the skin delivery of 5-aminolevulinic acid and its ester prodrug from oil-in-water and water-in-oil nanoemulsions

(2011) Jia-You Fang et al.   International Journal of Nanomedicine

Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material

(2010) E. Pitalua et al.   FOOD AND BIOPRODUCTS PROCESSING

Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences

(2010) Nicolas Anton et al.   PHARMACEUTICAL RESEARCH

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL