Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil

Optimization and comparison of non-conventional extraction technologies for Citrus paradisi L. peels: a valorization approach

(2019) Jyoti Nishad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvement of chemotherapy through reducing of cachexia by using Citrus unshiu peel extract

(2019) S. Tahaghoghi-Hajghorbani et al.   JOURNAL OF ETHNOPHARMACOLOGY

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

Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters

(2019) G. Páez-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects and mechanism of inhibition of naringin in combination with atorvastatin on prostate cancer cells in vitro and in vivo

(2019) Xiaofeng Wu et al.   Phytochemistry Letters

Protective and anticancer effects of orange peel extract and naringin in doxorubicin treated esophageal cancer stem cell xenograft tumor mouse model

(2019) Mahboubeh Tajaldini et al.   BIOMEDICINE & PHARMACOTHERAPY

Hypolipidemic effect of pure total flavonoids from peel of Citrus (PTFC) on hamsters of hyperlipidemia and its potential mechanism

(2019) Yun Ling et al.   EXPERIMENTAL GERONTOLOGY

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity

(2018) Ying Shao et al.   CARBOHYDRATE POLYMERS

Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes

(2018) Nancy Robledo et al.   FOOD CHEMISTRY

Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions

(2018) Hua Jin et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls

(2018) Jyoti Nishad et al.   FOOD RESEARCH INTERNATIONAL

Fermented Extraction of Citrus unshiu Peel Inhibits Viability and Migration of Human Pancreatic Cancers

(2018) Jungwhoi Lee et al.   JOURNAL OF MEDICINAL FOOD

Naringin attenuates alcoholic liver injury by reducing lipid accumulation and oxidative stress

(2018) Chuying Zhou et al.   LIFE SCIENCES

Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

(2018) Maria Katsouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of SPN Pickering emulsions for application in enhanced oil recovery

(2017) Narendra Kumar et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

(2016) Salma Saoudi et al.   FOOD CHEMISTRY

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

(2016) Adeleh Mohammadi et al.   FOOD CHEMISTRY

Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

(2016) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review

(2016) N. M’hiri et al.   FOOD REVIEWS INTERNATIONAL

Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds

(2015) Ana C. Pinheiro et al.   CARBOHYDRATE POLYMERS

Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions

(2015) Hélder D. Silva et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant efficacy of mangosteen (Garcinia mangostana Linn.) peel extracts in sunflower oil during accelerated storage

(2015) Yee Mun Chong et al.   Food Bioscience

Comparison of Box–Behnken and central composite designs in optimization of fullerene loaded palm-based nano-emulsions for cosmeceutical application

(2014) Cheng Loong Ngan et al.   INDUSTRIAL CROPS AND PRODUCTS

Stability mechanisms of liquid water-in-oil emulsions

(2012) F.Y. Ushikubo et al.   FOOD HYDROCOLLOIDS

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

(2012) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers

(2012) O. Kaltsa et al.   ULTRASONICS SONOCHEMISTRY

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

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR

The use of ultrasonics for nanoemulsion preparation

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