Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1 /O/W2 multiple emulsions containing avocado oil

Use of avocado phospholipids as emulsifier

(2017) Luana Carolina Bosmuler Züge et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

(2016) Jennifer S. Komaiko et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical properties and release behaviour of caffeine multiple emulsions stabilised by binary or ternary biopolymer soluble complexes under acid, bile and yogurt storage conditions

(2016) Nancy Y. Hernández-Marín et al.   FOOD HYDROCOLLOIDS

Avocado (Persea americanaMill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability

(2015) Isabelle Santana et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

(2015) A.K.L. Oppermann et al.   FOOD HYDROCOLLOIDS

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

Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

(2014) Natalia Perez-Moral et al.   FOOD HYDROCOLLOIDS

Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

(2013) Mahmood Akhtar et al.   FOOD HYDROCOLLOIDS

Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes

(2013) N.Y. Hernández-Marín et al.   JOURNAL OF FOOD ENGINEERING

Nanoencapsulation Techniques for Food Bioactive Components: A Review

(2012) P. N. Ezhilarasi et al.   Food and Bioprocess Technology

Stability mechanisms of liquid water-in-oil emulsions

(2012) F.Y. Ushikubo et al.   FOOD HYDROCOLLOIDS

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

(2012) Luana Carolina Bosmuler Züge et al.   JOURNAL OF FOOD ENGINEERING

Differential scanning calorimetry (DSC) in multiple W/O/W emulsions

(2012) A. Schuch et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Nanoemulsions for Food Applications: Development and Characterization

(2011) Hélder Daniel Silva et al.   Food and Bioprocess Technology

Stability of avocado oil during heating: Comparative study to olive oil

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Stability and release properties of double emulsions for food applications

(2011) Lanny Sapei et al.   FOOD HYDROCOLLOIDS

Lipid and Fatty Acid Composition of Mesocarp and Seed of Avocado Fruits Harvested at Northern Range in Japan

(2011) Fumio Takenaga et al.   Journal of Oleo Science

Rheology of simple and multiple emulsions

(2010) Rajinder Pal   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions

(2009) T. Schmidts et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE