Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Development of novel bioactives delivery systems by micro/nanotechnology

(2015) Marcos A Neves et al.   Current Opinion in Food Science

Antiallergic Effect of Picholine Olive Oil-in-Water Emulsions through β-Hexosaminidase Release Inhibition and Characterization of Their Physicochemical Properties

(2012) Hiroko Isoda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

(2011) Risa Nakazawa et al.   Journal of Oleo Science

Bioavailability of EPA and DHA delivered by gelled emulsions and soft gel capsules

(2010) Ingvild J. Haug et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oxidation processes of O/W nanoemulsions as affected by lipid melting point

(2009) Marcos Neves et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification

(2008) Marcos A. Neves et al.   Food Biophysics

Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid

(2008) Li-Jun Yin et al.   Food Biophysics

Formulation of Controlled Size PUFA-Loaded Oil-in-Water Emulsions by Microchannel Emulsification Using β-Carotene-Rich Palm Oil

(2008) Marcos A. Neves et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH