Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra)

Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells

(2020) Meryem Bouhoute et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides

(2019) Hakiki Melanie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

(2019) Noamane Taarji et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation

(2019) Theo Ralla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

Physicochemical and functional properties of protein isolate obtained from cottonseed meal

(2018) Mengting Ma 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

Verbascum nigrum L. (mullein) extract as a natural emulsifier

(2018) Maciej Jarzębski et al.   FOOD HYDROCOLLOIDS

Oat bran extract ( Avena sativa L.) from food by-product streams as new natural emulsifier

(2018) Theo Ralla et al.   FOOD HYDROCOLLOIDS

Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

(2018) Cezar A.S. Rabelo et al.   FOOD RESEARCH INTERNATIONAL

The emulsifying performance of mildly derived mixtures from sunflower seeds

(2018) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems

(2018) Corina L. Reichert et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsifying Properties of Natural Extracts from Panax ginseng L.

(2017) Theo Ralla et al.   Food Biophysics

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

(2017) Theo Ralla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregate formation of glycyrrhizic acid

(2016) Keisuke Matsuoka et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

Tea polyphenols association to caseinate-stabilized oil–water interfaces

(2015) Somayeh Sabouri et al.   FOOD HYDROCOLLOIDS

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

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Phytocomplexes from liquorice (Glycyrrhiza glabra L.) leaves — Chemical characterization and evaluation of their antioxidant, anti-genotoxic and anti-inflammatory activity

(2011) Laura Siracusa et al.   FITOTERAPIA

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

(2011) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

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

Wormlike Micellar Aggregates of Saponins from Ilex paraguariensis A. St. Hil. (mate): A Characterisation by Cryo-TEM, Rheology, Light Scattering and Small-Angle Neutron Scattering

(2010) Maria Paula G. Peixoto et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Dynamic simulation of emulsion formation in a high pressure homogenizer

(2009) Andreas Håkansson et al.   CHEMICAL ENGINEERING SCIENCE

Kinetic Aspects of Emulsion Stabilization by Surfactants: A Microfluidic Analysis

(2009) Jean-Christophe Baret et al.   LANGMUIR

Review of Pharmacological Effects ofGlycyrrhiza sp. and its Bioactive Compounds

(2008) Marjan Nassiri Asl et al.   PHYTOTHERAPY RESEARCH

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS