Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

Utility of Pickering emulsions in improved oral drug delivery

(2020) Zongguang Tai et al.   DRUG DISCOVERY TODAY

Experimental Investigation of PEG 6000/Tween 40/SiO2 NPs Stabilized Nanoemulsion Properties: A Versatile Oil Recovery Approach

(2020) Narendra Kumar et al.   JOURNAL OF MOLECULAR LIQUIDS

Stabilization of Dispersed Oil Droplets in Nanoemulsions by Synergistic Effects of the Gemini Surfactant, PHPA Polymer, and Silica Nanoparticle

(2019) Nilanjan Pal et al.   LANGMUIR

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

(2019) Hadi Almasi et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of W/O/W emulsions with crystalline lipid phase

(2019) Jinning Liu et al.   JOURNAL OF FOOD ENGINEERING

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability

(2018) Fabienne Weigel et al.   FOOD CHEMISTRY

The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions

(2018) Leqi Cui et al.   FOOD CHEMISTRY

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

(2018) Xichuan Zhai et al.   FOOD RESEARCH INTERNATIONAL

Thermodynamic and physicochemical properties evaluation for formation and characterization of oil-in-water nanoemulsion

(2018) Narendra Kumar et al.   JOURNAL OF MOLECULAR LIQUIDS

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

(2017) Virginia Castel et al.   FOOD HYDROCOLLOIDS

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

(2017) Carla Arancibia et al.   Innovative Food Science & Emerging Technologies

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

(2017) Eric A. Decker et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature

(2016) Maryam Nejadmansouri et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

(2016) Jian Zhang et al.   FOOD CHEMISTRY

Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

(2016) Jennifer Komaiko 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

Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions

(2016) Maryam Nejadmansouri et al.   FOOD HYDROCOLLOIDS

Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism

(2016) Gaofeng Shu et al.   FOOD RESEARCH INTERNATIONAL

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation

(2016) Fuguo Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology

(2016) Hatice Kavuncuoglu et al.   Journal of Food Measurement and Characterization

Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants

(2015) Thaís Nogueira Barradas et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

(2015) Marrisa Guttoff et al.   FOOD CHEMISTRY

Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size

(2015) Rebecca M. Walker et al.   JOURNAL OF FOOD ENGINEERING

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

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

Biosurfactants in cosmetics and biopharmaceuticals

(2015) A. Varvaresou et al.   LETTERS IN APPLIED MICROBIOLOGY

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

(2014) Márcio Carocho et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

(2014) Pedro J. García-Moreno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanotechnology for increased micronutrient bioavailability

(2014) Iris J. Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans

(2013) Dyah H. Wardhani et al.   FOOD CHEMISTRY

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds

(2013) Yuanjie Pan et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of oil type on the aggregation stability of nanostructured lipid carriers

(2013) Yihui Yang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

(2012) Monica Mosca et al.   FOOD RESEARCH INTERNATIONAL

Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions

(2012) Laura Lee et al.   JOURNAL OF FOOD ENGINEERING

Production methods for nanodrug particles using the bottom-up approach

(2011) Hak-Kim Chan et al.   ADVANCED DRUG DELIVERY REVIEWS

Synthesis of switchable amphipathic molecules triggered by CO2 through carbonyl-amine condensation

(2011) Weihong Qiao et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

(2011) Anna Frisenfeldt Horn et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation

(2011) Claire Berton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of orange oil-in-water nanoemullsions using nonionic surfactant mixtures by high pressure homogenizer

(2010) L. R. Kourniatis et al.   COLLOID JOURNAL

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement

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

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

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

Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions

(2008) Caitlin S. Boon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

(2008) Marly S. Katsuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL