Emulsões múltiplas: formação e aplicação em microencapsulamento de componentes bioativos

Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

(2013) Sameh Herzi et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

Potential applications of multiple emulsions in the development of healthy and functional foods

(2013) Francisco Jiménez-Colmenero   FOOD RESEARCH INTERNATIONAL

Incorporation of essential oil in alginate microparticles by multiple emulsion/ionic gelation process

(2013) Seyede Marzieh Hosseini et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oils

(2012) Sandra P. O' Dwyer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

State of the art of nanocrystals – Special features, production, nanotoxicology aspects and intracellular delivery

(2011) Rainer H. Müller et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE

(2011) VAHID SAMAVATI et al.   JOURNAL OF TEXTURE STUDIES

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

(2008) Edgar Acosta   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Lipid-based systems for the enhanced delivery of poorly water soluble drugs

(2007) Christopher J.H. Porter et al.   ADVANCED DRUG DELIVERY REVIEWS