Long-term stability of sodium caseinate-stabilized nanoemulsions

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin

(2014) Jia Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

(2014) Benjamin Zeeb et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer

(2014) Surashree Sen Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative prophylactic effects of α-eleostearic acid rich nano and conventional emulsions in induced diabetic rats

(2014) Debjyoti Paul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

(2014) Adel Mirmajidi Hashtjin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Three-factor response surface optimization of nano-emulsion formation using a microfluidizer

(2014) Saeed Sadeghpour Galooyak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of Emulsifier Concentration on Nanoemulsion Gelation

(2014) Vivek Vardhan Erramreddy et al.   LANGMUIR

Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides

(2013) Yichao Liang et al.   FOOD HYDROCOLLOIDS

Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability

(2012) Jiajia Rao et al.   FOOD HYDROCOLLOIDS

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

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

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach

(2010) Sung Je Lee et al.   FOOD HYDROCOLLOIDS

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

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

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR