Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid

(2013) Zheng WANG et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

(2010) Yacine Hemar et al.   Food Biophysics

Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

(2010) Saehun Mun et al.   JOURNAL OF FOOD SCIENCE

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

Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells

(2009) Junkyu Han et al.   CYTOTECHNOLOGY

Antidiabetic and Antioxidant Effects of Hydroxytyrosol and Oleuropein from Olive Leaves in Alloxan-Diabetic Rats

(2009) Hedya Jemai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of oleuropein in the human proximal gut

(2009) Constantinos Markopoulos et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Microchannel emulsification for mass production of uniform fine droplets: integration of microchannel arrays on a chip

(2009) Isao Kobayashi et al.   Microfluidics and Nanofluidics

Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification

(2008) Ai Mey Chuah et al.   FOOD HYDROCOLLOIDS

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