Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

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

(2015) Marrisa Guttoff et al.   FOOD CHEMISTRY

Nanotechnology in agro-food: From field to plate

(2015) Nandita Dasgupta et al.   FOOD RESEARCH INTERNATIONAL

Physico-Chemical Characterization of Oils Extracted from Noni, Spinach, Lady’s Finger, Bitter Gourd and Mustard Seeds, and Copra

(2015) S. T. Lee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality Enhancement of Mustard Oil by Tocotrienol Rich Fraction from Rice Bran Oil

(2014) Jayeeta Bardhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Vitamin E nanoemulsions characterization and analysis

(2014) Jacqueline M. Morais Diane et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

In vitro release testing methods for vitamin E nanoemulsions

(2014) Jacqueline M. Morais et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems

(2014) Jennifer Komaiko et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Nanoscience and nanotechnologies in food industries: opportunities and research trends

(2014) Shivendu Ranjan et al.   JOURNAL OF NANOPARTICLE RESEARCH

Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: Factors influencing droplet size and stability

(2013) Sinja Mayer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

(2013) Shabbar Abbas et al.   Food Engineering Reviews

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

(2012) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

(2009) Mélanie Turgis et al.   FOOD CONTROL

Radical scavenging and antioxidant activity of tannic acid

(2009) İlhami Gülçin et al.   Arabian Journal of Chemistry