Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

Supercritical fluid extraction of four aromatic herbs and assessment of the volatile compositions, bioactive compounds, antibacterial, and anti-biofilm activity

(2021) Qais Ali Al-Maqtari et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Rheological and physico‐chemical properties of a reduced‐sugar sapodilla ( Manilkara zapota L.) jam processed under high‐hydrostatic pressure

(2020) Kaunsar J. Shinwari et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability

(2020) Yogesh Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic assisted water-in-oil emulsions encapsulating macro-molecular polysaccharide chitosan: Influence of molecular properties, emulsion viscosity and their stability

(2020) Kunming Zhang et al.   ULTRASONICS SONOCHEMISTRY

Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

(2020) Angela Gomez-Gomez et al.   ULTRASONICS SONOCHEMISTRY

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

Novel multi-phase nano-emulsion preparation for co-loading hydrophilic arbutin and hydrophobic coumaric acid using hydrocolloids

(2019) Hao Huang et al.   FOOD HYDROCOLLOIDS

Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics

(2019) Jarukitt Limwachiranon et al.   FOOD CHEMISTRY

Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins

(2019) Xiaoqiang Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Microemulsions incorporating Brosimum gaudichaudii extracts as a topical treatment for vitiligo: In vitro stimulation of melanocyte migration and pigmentation

(2019) Wanessa de Souza Cardoso Quintão et al.   JOURNAL OF MOLECULAR LIQUIDS

Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion

(2019) Jiang Jiang et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant and antimicrobial evaluation of rice bran (Oryza sativa L.) extracts in a mayonnaise-type emulsion

(2019) Sara Martillanes et al.   FOOD CHEMISTRY

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

(2019) Hao Huang et al.   FOOD CHEMISTRY

Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes

(2018) Ana Letícia Rodrigues Costa et al.   CARBOHYDRATE POLYMERS

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

(2018) Ying Shao et al.   CARBOHYDRATE POLYMERS

Study on separation characteristics of water in oil (W/O) emulsion under ultrasonic standing wave field

(2018) Xiaoming Luo et al.   CHEMICAL ENGINEERING AND PROCESSING

Shear Stability of Highly Concentrated Emulsions

(2018) I. Masalova et al.   COLLOID JOURNAL

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

(2018) Wladimir Silva et al.   FOOD CHEMISTRY

Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

(2018) Nattapong Prichapan et al.   JOURNAL OF FOOD SCIENCE

Stabilization of W/O/W multiple emulsion loaded with Hibiscus sabdariffa extract through protein-polysaccharide complexes

(2018) Sandra Pimentel-Moral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: structuring camellia oil as a potential solid fat replacer

(2018) Shui-Zhong Luo et al.   FOOD CHEMISTRY

A Comprehensive Review on Emulsions and Emulsion Stability in Chemical and Energy Industries

(2018) Fatemeh Goodarzi et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

(2018) Paz Robert et al.   FOOD RESEARCH INTERNATIONAL

Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

(2018) Karen Cristina Guedes Silva et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted water-in-palm oil nano-emulsion: Influence of polyglycerol polyricinoleate and NaCl on its stability

(2018) Revathi Raviadaran et al.   ULTRASONICS SONOCHEMISTRY

Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate

(2018) Pouria Gharehbeglou et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation

(2017) Long Bai et al.   JOURNAL OF FOOD ENGINEERING

Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

(2016) Xuan Liu et al.   JOURNAL OF FOOD SCIENCE

Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification

(2015) M. Matos et al.   JOURNAL OF FOOD ENGINEERING

A new monoterpene glucoside and complete assignments of dihydroflavonols ofPulicaria jaubertii: potential cytotoxic and blood pressure lowering activity

(2015) Ehab A. Ragab et al.   NATURAL PRODUCT RESEARCH

Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water

(2014) Martina Cappelletti et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

(2014) S. Cofrades et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fat crystallisation at oil–water interfaces

(2013) M. Douaire et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

(2013) Laura Salvia-Trujillo et al.   FOOD CONTROL

Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae

(2013) Carmen Ortuño et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Food process innovation through new technologies: Use of ultrasound

(2011) J.A. Cárcel et al.   JOURNAL OF FOOD ENGINEERING

Freeze–thaw stability of water-in-oil emulsions

(2009) S. Ghosh et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Effect of hydrate formation/dissociation on emulsion stability using DSC and visual techniques

(2008) Jason W. Lachance et al.   CHEMICAL ENGINEERING SCIENCE

Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method

(2008) M. Porras et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS