One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels

(2021) Liyang Du et al.   FOOD HYDROCOLLOIDS

Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles

(2020) Rana Delshadi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Low friction and wear self-assembly nano tribofilm of amphiphilic functionalized tea saponin in a water/oil phase

(2020) Fukang Deng et al.   JOURNAL OF CLEANER PRODUCTION

A computational and experimental study on acoustic pressure for ultrasonically formed oil-in-water emulsion

(2019) T. Joyce Tiong et al.   ULTRASONICS SONOCHEMISTRY

Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin

(2019) Xiao-Wei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

(2019) Md. Saifullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions

(2019) Sonya Tsibranska et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80

(2018) Zhenbao Zhu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Tunable volatile release from organogel-emulsions based on the self-assembly of β -sitosterol and γ -oryzanol

(2017) Xiao-Wei Chen et al.   FOOD CHEMISTRY

Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring

(2017) Zhili Wan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasonic assisted formation and stability of mustard oil in water nanoemulsion: Effect of process parameters and their optimization

(2017) Jitendra Carpenter et al.   ULTRASONICS SONOCHEMISTRY

Applications of ultrasound in processing of liquid foods: A review

(2017) L. Paniwnyk   ULTRASONICS SONOCHEMISTRY

γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability

(2017) Jinfeng Zhong et al.   Food & Function

Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems

(2016) Hanna Salminen et al.   FOOD CHEMISTRY

Controlled volatile release of structured emulsions based on phytosterols crystallization

(2016) Xiao-Wei Chen et al.   FOOD HYDROCOLLOIDS

The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products

(2016) Katie E. Lane et al.   Journal of Functional Foods

Nutraceuticals and Functional Foods: The Foods for the Future World

(2015) Khalid Gul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

(2015) Sibel Uluata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of batch and continuous ultrasonic emulsification processes

(2015) Jonathan O’Sullivan et al.   JOURNAL OF FOOD ENGINEERING

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

(2015) Carla Agustina Di Battista et al.   POWDER TECHNOLOGY

Ultrasound assisted manufacturing of paraffin wax nanoemulsions: Process optimization

(2015) A.J. Jadhav et al.   ULTRASONICS SONOCHEMISTRY

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

(2015) Rebecca Walker et al.   Food & Function

Phytosterol Colloidal Particles as Pickering Stabilizers for Emulsions

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

(2013) Balasubramanian Ganesan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type

(2013) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

(2013) Shabbar Abbas et al.   Food Engineering Reviews

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

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

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

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Impact of process parameters in the generation of novel aspirin nanoemulsions – Comparative studies between ultrasound cavitation and microfluidizer

(2012) Siah Ying Tang et al.   ULTRASONICS SONOCHEMISTRY

How To Prepare and Stabilize Very Small Nanoemulsions

(2011) Thomas Delmas et al.   LANGMUIR

Effects of tea saponins on rumen microbiota, rumen fermentation, methane production and growth performance—a review

(2011) Jia-Kun Wang et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Chitosan Coating Improves Retention and Redispersibility of Freeze-Dried Flavor Oil Emulsions

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

Colloidal phytosterols: synthesis, characterization and bioaccessibility

(2009) Laura Rossi et al.   Soft Matter

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY