Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract

Microencapsulation of Calcium Using Water-in-Oil-in-Water Double Emulsion Method

(2013) Sima Saeidy et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation)

(2012) Pitchaon Maisuthisakul et al.   FOOD CHEMISTRY

Stability and release properties of double emulsions for food applications

(2011) Lanny Sapei et al.   FOOD HYDROCOLLOIDS

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

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

(2009) Pitchaon Maisuthisakul et al.   FOOD CHEMISTRY

Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound

(2009) Alicia Hambleton et al.   FOOD HYDROCOLLOIDS

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL