Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

(2021) Lei Zhou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability

(2020) Pei Chen et al.   COMPOSITES SCIENCE AND TECHNOLOGY

Synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier, and sonocavitation treatment in fabricating of Lavandula angustifolia essential oil nanoparticles

(2020) Marwan M.A. Rashed et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients

(2019) Roya Koshani et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

(2018) Jitendra Carpenter et al.   CHEMICAL ENGINEERING AND PROCESSING

Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene

(2018) Dahong Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Anticancer Properties of Essential Oils: an overview

(2018) Milene Aparecida Andrade et al.   CURRENT CANCER DRUG TARGETS

Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins

(2018) Zhenbao Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil

(2018) Yingying Han et al.   Food Packaging and Shelf Life

MONO AND DOUBLE-LAYER EMULSIONS OF CHIA OIL PRODUCED WITH ULTRASOUND MEDIATION

(2018) Eliana Marcela Vélez-Erazo et al.   FOOD AND BIOPRODUCTS PROCESSING

Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches

(2018) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat

(2018) Fatemeh Abbasi et al.   ULTRASONICS SONOCHEMISTRY

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

(2016) María Inés Guerra-Rosas et al.   FOOD HYDROCOLLOIDS

Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State

(2016) María Matos et al.   PLoS One

Preparation, characterization and utilization of starch nanoparticles

(2015) Hee-Young Kim et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

(2015) I. Rodriguez-Garcia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Eucalyptus oil nanoemulsion-impregnated chitosan film: antibacterial effects against a clinical pathogen, Staphylococcus aureus, in vitro

(2015) Natarajan Chandrasekaran et al.   International Journal of Nanomedicine

Evaluation of alginate-whey protein microcapsules for intestinal delivery of lipophilic compounds in pigs

(2015) Yonggang Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly

(2015) Shabbar Abbas et al.   ULTRASONICS SONOCHEMISTRY

Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

(2014) Shabbar Abbas et al.   ULTRASONICS SONOCHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Buildup mechanism of carboxymethyl cellulose and chitosan self-assembled films

(2013) Shouwei Zhang et al.   CELLULOSE

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

(2013) Sara Beirão-da-Costa et al.   FOOD HYDROCOLLOIDS

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

(2013) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

(2013) Shabbar Abbas et al.   Food Engineering Reviews

Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

(2012) Michael C. Sweedman et al.   CARBOHYDRATE POLYMERS

Technological Aspects of Nanoemulsion Formation of Low-Fat Foods Enriched with Vitamin E by High-Pressure Homogenization

(2012) O. S. El Kinawy et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Nano-structure of octenyl succinic anhydride modified starch micelle

(2012) Jie Zhu et al.   FOOD HYDROCOLLOIDS

Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

(2012) Javiera F. Rubilar et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

(2012) Helena C.F. Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Effects of processing parameters on particle size of ultrasound prepared chitosan nanoparticles: An Artificial Neural Networks Study

(2012) Elina Esmaeilzadeh-Gharedaghi et al.   PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY

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

Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity

(2012) Vijayalakshmi Ghosh et al.   ULTRASONICS SONOCHEMISTRY

Oregano essential oil as an inhibitor of higher fatty acid oxidation

(2011) M. B. Terenina et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Nanoemulsions for Food Applications: Development and Characterization

(2011) Hélder Daniel Silva et al.   Food and Bioprocess Technology

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

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

(2011) Khalid Ziani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment

(2011) Victoria Klang et al.   MICRON

Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials

(2011) Nino Terjung et al.   Food & Function

Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

(2010) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions

(2010) Cheng Qian et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes

(2009) Rangrong Yoksan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The effect of the molecular weight of chitosan nanoparticles and its application on drug delivery

(2009) Hui-Chia Yang et al.   MICROCHEMICAL JOURNAL

The use of ultrasonics for nanoemulsion preparation

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