Physicochemical Characterization of Lemongrass Essential Oil–Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters

Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

(2016) ROSA M. RAYBAUDI-MASSILIA et al.   JOURNAL OF FOOD PROTECTION

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

Use of Essential Oils in Bioactive Edible Coatings: A Review

(2011) Laura Sánchez-González et al.   Food Engineering Reviews

Evaluation of process conditions and characterization of particle size and stability of oil-in-water nanoemulsions

(2010) L. S. Spinelli et al.   COLLOID JOURNAL

Active Food Packaging Evolution: Transformation from Micro- to Nanotechnology

(2010) Muhammad Imran et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheology of simple and multiple emulsions

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

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH

(2010) Nerina A. Camino et al.   FOOD HYDROCOLLOIDS

Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement

(2010) Jiajia Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Measurement of nanoparticles by light-scattering techniques

(2010) Satinder K. Brar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Rheology of emulsions

(2009) Svetlana R. Derkach   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Perspectives on FDA's Regulation of Nanotechnology: Emerging Challenges and Potential Solutions

(2009) Brianna (MacDonald) Sandoval   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Delivery systems for liquid food products

(2009) Laurent Sagalowicz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Applications and implications of nanotechnologies for the food sector

(2008) Qasim Chaudhry et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound

(2008) Nerina A. Camino et al.   FOOD HYDROCOLLOIDS

Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

(2008) M. Cortés-Muñoz et al.   FOOD HYDROCOLLOIDS

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

(2008) Maria Vargas et al.   INTERNATIONAL DAIRY JOURNAL

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies

Ultrasound emulsification: Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size

(2007) Shashank G. Gaikwad et al.   ULTRASONICS SONOCHEMISTRY