Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions

(2017) Nattapong Prichapan et al.   FOOD RESEARCH INTERNATIONAL

Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan ( Nephelium lappaceum L.) kernel fat

(2017) Pimchanok Witayaudom et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Influence of formulation on the oxidative stability of water-in-oil emulsions

(2016) Wafa Dridi et al.   FOOD CHEMISTRY

Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

(2016) Qiaomei Zhu et al.   FOOD CHEMISTRY

Composition of Rice Bran Stearin from Various Refineries Across China

(2016) Can Shi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Potential of Alginate Encapsulated Ferric Saccharate Microemulsions to Ameliorate Iron Deficiency in Mice

(2015) Kimmi Mukhija et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Long-term stability of crystal-stabilized water-in-oil emulsions

(2015) Supratim Ghosh et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

(2014) Estelle Chaix et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development and evaluation of iron microencapsules for milk fortification

(2014) Chitra Gupta et al.   CyTA-Journal of Food

Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions

(2014) Jianhua Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fat crystal-stabilized water-in-oil emulsions as controlled release systems

(2013) Maxime Nadin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics

(2012) Bipro N. Dubey et al.   JOURNAL OF FOOD ENGINEERING

Genipin-cross-linked chitosan microspheres prepared by a water-in-oil emulsion solvent diffusion method for protein delivery

(2011) Jesada Karnchanajindanun et al.   CARBOHYDRATE POLYMERS

Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

(2011) Supratim Ghosh et al.   LANGMUIR

Oxygen transfer in foods using oxygen luminescence sensors: Influence of oxygen partial pressure and food nature and composition

(2010) C. Pénicaud et al.   FOOD CHEMISTRY

Development of multiple W/O/W emulsions as dermal carrier system for oligonucleotides: Effect of additives on emulsion stability

(2010) T. Schmidts et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Fat-crystal stabilised w/o emulsions for controlled salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF FOOD ENGINEERING

RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

(2010) ANDRÉS L. MÁRQUEZ et al.   JOURNAL OF TEXTURE STUDIES

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation

(2009) Seung Jun Choi et al.   FOOD CHEMISTRY

Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes

(2009) R. Jiménez-Alvarado et al.   FOOD HYDROCOLLOIDS

Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties

(2009) Tatiana Guzun-Cojocaru et al.   FOOD HYDROCOLLOIDS

Novel Method for Obtaining Homogeneous Giant Vesicles from a Monodisperse Water-in-Oil Emulsion Prepared with a Microfluidic Device

(2008) Shinji Sugiura et al.   LANGMUIR

Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)

(2007) Jiahong Su et al.   FOOD HYDROCOLLOIDS

Release rate profiles of magnesium from multiple W/O/W emulsions

(2007) M. Bonnet et al.   FOOD HYDROCOLLOIDS